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This Mexican cucumber salad is a combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings. You can, of course, use fresh tomatoes, corn, and cilantro if you prefer.
Ingredients
- 1 (16 ounce) can stewed tomatoes, drained and sliced
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 medium cucumber, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon crushed red pepper flakes or to taste
- ½ teaspoon garlic, minced
- ½ teaspoon cumin
- ¼ teaspoon dried cilantro
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
Directions
Step 1
Place tomatoes, corn, cucumber, green bell pepper, red bell pepper, and red wine vinegar in a large bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover and chill for at least 30 minutes before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 75 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium387mg | 17% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber3g | 10% |
| Total Sugars6g | |
| Protein3g | |
| Vitamin C50mg | 249% |
| Calcium41mg | 3% |
| Iron2mg | 10% |
| Potassium377mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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