Chunky Cucumber Salsa

Recipe from: Taste of Home's Light & Tasty

3 medium cucumbers, peeled and coarsely chopped
1 medium mango, coarsely chopped
1 cup frozen corn, thawed
1 medium sweet red pepper, coarsely chopped
1 small red onion, coarsely chopped
1 jalapeno pepper, finely chopped
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 tablespoon minced fresh cilantro 1 teaspoon salt
1/2 teaspoon sugar
1/4 to 1/4 teaspoon cayenne pepper

In a large bowl, combine all the ingredients. Cover and refrigerate for 2-3 hours before serving. Yield: 4 cups.