lunch
Corn and Cucumber Salad
Ingredients, directions and serving information for Corn and Cucumber Salad.
Original recipe text is provided in English.
Servings: 7
Total time: 15 min
Ingredients
- 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
Instructions
- Wash hands with soap and water.
- Combine ingredients and mix well.
- Serve cold.
Source-reported nutrition per serving
serving Size1/2 cup prepared vegetables, 1/7 of recipe
calories27 calories
protein1g
carbohydrate6g
fat0g
saturated Fat0g
fiber1g
sugar2g
sodium5mg
cholesterol0mg
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.
Recipe source
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.
AI-assisted draft. Editorial review pending.
