Déjeuner
Corn and Cucumber Salad
Ingredients, directions and serving information for Corn and Cucumber Salad.
La recette originale est en anglais.
Portions: 7
Temps total: 15 min
Ingrédients
- 1 cup cucumber with peel, chopped
- 1 cup low-sodium canned corn
- 1 cup cherry tomatoes, chopped
- 1/8 cup red pepper, chopped
- 1/8 cup green pepper, chopped
- 2 tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried cilantro or coriander
- 1/8 teaspoon ground black pepper
Préparation
- Wash hands with soap and water.
- Combine ingredients and mix well.
- Serve cold.
Nutrition par portion selon la source
Taille de la portion1/2 cup prepared vegetables, 1/7 of recipe
Calories27 calories
Protéines1g
Glucides6g
Lipides0g
Graisses saturées0g
Fibres1g
Sucres2g
Sodium5mg
Cholestérol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
