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.

Corn and Cucumber Salad
Yield
7 servings
Serving size
1/2 cup prepared vegetables, 1/7 of recipe
Rating
3.87 of 5 (602 ratings)

Food groups

Ingredients

Directions

  1. Wash hands with soap and water.
  2. Combine ingredients and mix well.
  3. Serve cold.

Nutrition per serving

NutrientAmount
Total Calories27.05
Total Fat0.35 g
Saturated Fat0.04 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Linoleic Acid0 g
α-Linolenic Acid0 g
Omega 3 - EPA0 g
Omega 3 - DHA0 g
Cholesterol0 mg
Carbohydrates5.79 g
Dietary Fiber0.98 g
Total Sugars2.23 g
Added Sugars included0 g
Protein0.95 g
Calcium9 mg
Potassium139 mg
Sodium5.34 mg
Copper0 mg
Iron0 mg
Magnesium10 mg
Phosphorus25 mg
Selenium0 mg
Zinc0 mg
Vitamin A15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Vitamin C11 mg
Vitamin D0 mcg
Vitamin E0 mg
Vitamin K5 mcg
Folate15 mcg
Thiamin0 mg
Riboflavin0 mg
Niacin0 mg
Choline8 mg

Recipes you may also like

Source

Recipe by: ScaleDown Publishing, Inc.

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/corn-and-cucumber-salad. Federal works are public domain in the United States.