Mexican Cucumber Salad

1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn,
drained
1 (16 ounce) can stewed tomatoes, drained and sliced (can of diced tomatoes)
1 green bell pepper, chopped
1 red bell pepper, chopped
4 green onions chopped (cut off ends, use entire onion)
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes (omitted)
1/2 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon dried cilantro (omitted)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

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