Mexican Corn Salad

The Cancer Project
  • Yield: 6 servings


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


  1. 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