Mexican Corn Salad
The Cancer Project
- Yield: 6 servings
Ingredients
- 1-- (15-ounce) can corn, drained
- 1large cucumber, peeled and diced
- 1/2cup finely chopped red onion
- 1medium red bell pepper, seeded and finely diced
- 1medium tomato, seeded and diced
- 1/2cup chopped fresh cilantro
- 2tablespoons seasoned rice vinegar
- 2tablespoons cider vinegar or distilled vinegar
- 1tablespoon lemon or lime juice
- 1-- garlic clove, minced
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 1/8teaspoon cayenne pepper
Instructions
- In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro, if using. In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.
Recipe reprinted with permission from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
Nutritional Info *per serving
- Calories 71
- Fat 0.8g
- Saturated Fat 0.1g
- Cholesterol 0,g
- Sodium 188mg
- Carbohydrate 15.8g
- Fiber 2.4g
- Sugars 6.2g
- Protein 2.2g
