午餐
Corn and Cucumber Salad
Ingredients, directions and serving information for Corn and Cucumber Salad.
食譜原文為英文。
份數: 7
總時間: 15 min
食材
- 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
做法
- Wash hands with soap and water.
- Combine ingredients and mix well.
- Serve cold.
來源標示的每份營養
每份份量1/2 cup prepared vegetables, 1/7 of recipe
熱量27 大卡
蛋白質1g
碳水化合物6g
脂肪0g
飽和脂肪0g
膳食纖維1g
糖2g
鈉5mg
膽固醇0mg
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.
食譜來源
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 輔助草稿，待編輯審核。
