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.
- Yield
- 7 servings
- Serving size
- 1/2 cup prepared vegetables, 1/7 of recipe
- Rating
- 3.87 of 5 (602 ratings)
Food groups
- Vegetables: 1/2 cups
Ingredients
- 1 cup cucumber with peel, chopped
- 1 cup low-sodium canned corn
- 1 cup cherry tomatoes, chopped
- 1/8 cup red pepper, chopped (2 Tablespoons)
- 1/8 cup green pepper, chopped (2 Tablespoons)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried cilantro or coriander
- 1/8 teaspoon ground black pepper
Directions
- Wash hands with soap and water.
- Combine ingredients and mix well.
- Serve cold.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 27.05 |
| Total Fat | 0.35 g |
| Saturated Fat | 0.04 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 5.79 g |
| Dietary Fiber | 0.98 g |
| Total Sugars | 2.23 g |
| Added Sugars included | 0 g |
| Protein | 0.95 g |
| Calcium | 9 mg |
| Potassium | 139 mg |
| Sodium | 5.34 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 10 mg |
| Phosphorus | 25 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 15 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 11 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 5 mcg |
| Folate | 15 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Choline | 8 mg |
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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.