From the Pantry Butler kitchen

Corn and Cucumber Salad

7 servings

Corn and Cucumber Salad

Spices and red wine vinegar dress up the vegetables in this recipe. Enjoy as a side dish with your favorite entree. USDA MyPlate Kitchen — ScaleDown Publishing, Inc. (public domain), via myplate.food

Ingredients

  • 1 cup cucumber with peel, chopped
  • 1 cup low-sodium canned corn
  • 1 cup cherry tomatoes, chopped
  • 1/8 cup red pepper, chopped — 2 Tablespoons
  • 1/8 cup green pepper, chopped — 2 Tablespoons
  • 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

Method

  1. Wash hands with soap and water.
  2. Combine ingredients and mix well.
  3. Serve cold.

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