Mexican Corn Salad

By blum099

Per serving (1/6 of recipe)

■Calories: 71
■Fat: 0.8 g
■Saturated Fat: 0.1 g
■Calories from Fat: 10.3%
■Cholesterol: 0 mg
■Protein: 2.2 g
■Carbohydrates: 15.8 g
■Sugar: 6.2 g
■Fiber: 2.4 g
■Sodium: 188 mg
■Calcium: 22 mg
■Iron: 1 mg
■Vitamin C: 47.7 mg
■Beta Carotene: 455 mcg
■Vitamin E: 0.5 mg

Ingredients

• 1 15-ounce can corn, drained
• 1 large cucumber, peeled and diced
• 1/2 cup finely chopped red onion
• 1 medium red bell pepper, seeded and finely diced
• 1 medium tomato, seeded and diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons cider vinegar or distilled vinegar
• 1 tablespoon lemon or lime juice
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper

Preparation

Step 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.