Preparation Time: 15 minutes
  • 1 cup cucumber, chopped with peel
  • 1 can (8 3/4 oz.) corn, drained
  • 1 can (16 oz.) stewed tomatoes
  • 2 tablespoons chopped red peppers
  • 2 tablespoons chopped green peppers
  • 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 black pepper
Combine ingredients and mix well. Serve cold.
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 60
Total Fat: 0.6g
Saturated Fat: 0.1g
% of Calories from Fat: 8%
% of Calories from Saturated Fat: 1%
Protein: 2g
Carbohydrates: 14g
Cholesterol: 0mg
Dietary Fiber: 2g
Sodium: 292mg
Each serving provides: An excellent source of vitamin C.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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