Chop the cucumbers, red bell pepper, and orange bell pepper into small, uniform pieces. Finely chop the red onion and cilantro, and combine in a large mixing bowl.

In a separate bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper until smooth.

Pour the dressing over the chopped vegetables and gently toss until evenly coated.

Cover the bowl and refrigerate for 15-30 minutes to allow flavors to meld.

Give the salad a gentle toss before serving cold as a side dish or dip.

Store leftovers in an airtight container for up to three days.