Ingredients
1 cup cucumber (chopped
with peel)
1 cup corn
canned
low-sodium
1 cup cherry tomatoes (chopped)
1/8 cup red pepper (chopped)
1/8 cup green pepper (chopped)
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon cumin (ground)
1/4 teaspoon cilantro or coriander (dried)
1/8 teaspoon ground black pepper
Steps
Wash hands with soap and water.
Combine ingredients and mix well.
Serve cold.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 33 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 8 mg |
| Iron | 0 mg |
| Potassium | 150 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Corn and Cucumber Salad. Recipe source: ScaleDown Publishing, Inc.. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.