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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source by allrecipe
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