Mexican Cucumber Salad

Ingredients

• 1 can stewed tomatoes , 16 ounce
• 1 can whole kernel corn , 8.75 ounce
• 1 medium cucumber , chopped
• 1 green bell pepper , chopped
• 1 red bell pepper , chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon crushed red pepper flakes , or to taste
• 0.5 teaspoons garlic , minced
• 0.5 teaspoons cumin
• 0.25 teaspoons dried cilantro
• 0.25 teaspoons salt
• 0.13 teaspoons ground black pepper

Instructions

1. 1

   Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.

2. 2

   Cover and chill in the refrigerator for at least 30 minutes before serving.