Salad Time #8

Salad-timeMexican Cucumber Salad

Makes 6 servings

Prep: 10 minutes
Chill: 30 minutes

Shopping List:

  • 200 gr or 1 medium cucumber, chopped
  • 245 gr or 1 (8.75 ounce) can whole kernel corn, drained
  • 450 gr or 1 (16 ounce) can stewed tomatoes, drained and sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 30 ml or 2 tablespoons red wine vinegar
  • 4 gr or ½ tablespoon crushed red pepper flakes
  • 1 gr or ½ teaspoon garlic, minced
  • 1 gr or ½ teaspoon cumin
  • 1 gr or 1 tablespoon fresh cilantro
  • 2 gr or ¼ teaspoon salt
  • ½ gr or ⅛ teaspoon freshly ground black pepper

cucumbers-groupTO MAKE:

  1. In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar.
  2. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and freshly ground black pepper.
  3. Cover, and chill at least 30 minutes before serving.

Note: Of course fresh tomatoes will do too!

ENJOY !

Amount Per Serving
Calories: 75
Total Fat: 1g
Cholesterol: 0mg
Sodium: 387mg
Total Carbohydrates: 17g
Dietary Fiber: 2.9g
Protein: 2.6g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20140612-Mexican-Cucumber-Salad