Fiesta Cucumber-Corn Salad - cooking recipe

Ingredients

1 cucumber, seeded and chopped (not peeled)
1 (8 3/4 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4 teaspoons white wine vinegar
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon cumin
1/4 - 1/2 cup chopped fresh cilantro
salt and pepper

Preparation

Toss together all ingredients in a glass bowl.
Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).