1 large cucumber or 2 small cucumbers (about 1/2 pound to 3/4 pound total), seeded and finely diced (peel first if the cucumber is thick-skinned, leave peel on if thin-skinned)
1/4 cup finely diced red onion
1/4 cup finely diced red, orange, or yellow bell pepper
2 Tbsp chopped fresh mint
1 Tbsp rice wine vinegar
1 Tbsp olive oil
1/4 teaspoon salt
1 teaspoon minced jalapeño (more to taste)