Mexican Corn Salad Recipe

Mexican Corn Salad Recipe

Week 1 | Week 2 | Week 3

 

Makes 6 servings

Don’t let the list of spices scare you! We’ll be using cumin, coriander, and cayenne pepper several more times this week.

  • 1 15-ounce can corn, drained
  • 1 large cucumber, peeled and diced
  • 1/2 cup finely chopped red onion
  • 1 medium red bell pepper, seeded and finely diced
  • 1 medium tomato, seeded and diced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons cider vinegar or distilled vinegar
  • 1 tablespoon lemon or lime juice
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper

In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro, if using.  

In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.

Per serving (1/6 of recipe):

  • Calories: 71
  • Fat: 0.8 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 10.3%
  • Cholesterol: 0 mg
  • Protein: 2.2 g
  • Carbohydrates: 15.8 g
  • Sugar: 6.2 g
  • Fiber: 2.4 g
  • Sodium: 188 mg
  • Calcium: 22 mg
  • Iron: 1 mg
  • Vitamin C: 47.7 mg
  • Beta-Carotene: 455 mcg
  • Vitamin E: 0.5 mg

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.