Corn and Cucumber Salad
Spices and red wine vinegar dress up the vegetables in this recipe. Enjoy as a side dish with your favorite entree.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup prepared vegetables, 1/7 of recipe
27
Calories
1g
Protein
6g
Carbs
0g
Fat
1g
Fiber
2g
Sugar
5mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cucumber with peel, chopped
1 cup
low-sodium canned corn
1 cup
cherry tomatoes, chopped
1 cup
red pepper, chopped
1/8 cup · 2 Tablespoons
green pepper, chopped
1/8 cup · 2 Tablespoons
red wine vinegar
2 tablespoons
garlic powder
1/2 teaspoon
ground cumin
1/2 teaspoon
dried cilantro or coriander
1/4 teaspoon
ground black pepper
1/8 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Combine ingredients and mix well.
- 3
Serve cold.
Source: USDA MyPlate Kitchen · ScaleDown Publishing, Inc.
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