Corn and Cucumber Salad

Name: Corn and Cucumber Salad
Yield: 7 servings
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

Source: ScaleDown Publishing, Inc.

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Spices and red wine vinegar dress up the vegetables in this recipe. Enjoy as a side dish with your favorite entree.

Makes

7 servings

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

Directions

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

Notes

Learn more about: Cucumbers Corn Tomatoes Bell Peppers Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.