Cucumber Salsa is super good. Eat it with chips, as a salad, or over any bean or lentil dish. Yum. Just in time for picnics.
Hi. It’s Lois in the kitchen at Recipe Idea Shop. I came up with this Cucumber Salsa recipe because I had a cucumber that needed to be used, and I thought it would complement the Vegan Louisiana Red Beans and Rice I was making for a party.
And I was right!
Cucumber Salsa is a light salsa that is terrific on Louisiana Red Beans and Rice, Lentil Soup or with tortilla chips. It can also be eaten alone as a salad. Not only is it tasty, but it is very easy and quick to make.
Use Fresh Cucumbers and Tomatoes
Luckily, in the U.S. we can get fresh tomatoes and fresh cucumbers all year long in our grocery stores. That means you will have access to the ingredients for this salsa anytime you want to make it. This Cucumber Salsa is a healthy option as an appetizer or salad. Make some and take it to your next party or gathering.
TOOLS EVERY WELL-EQUIPPED KITCHEN NEEDS
Every kitchen should have the very best tools you can afford. You will never be sorry and they will last a lifetime. At the least, buy yourself a good set of pans, a slow cooker, an Instant Pot, measuring cups and spoons, and the best set of chef’s knives you can afford. Also be sure to get a full sized food processor and a mini food processor. These tools are essential for any well-equipped kitchen!
Cucumber Salsa Recipe
A light and easy salsa. 10 minutes and you are eating it. And it tastes even better the next day.
- 1 cucumber (diced)
- 1 tomato (diced or chopped)
- 1/2 small onion (chopped)
- 1/2 cup chopped fresh parsley or cilantro
- 1/4 to 1/2 teaspoon diced jarred jalapenos (optional)
- Toss all the ingredients in a bowl, mix and eat!
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Cucumber Salsa Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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