Mexican Vegetables
En Español
Serving Size: 1/2 cup
Yield: 7 servings
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Ingredients:
1 cup cucumber - chopped, with peel
1 can (8 3/4 ounce) corn - drained
1 can (16 ounces) stewed tomatoes
2 Tablespoons chopped red pepper
2 Tablespoons chopped green pepper
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 |
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Instructions:
1. Combine ingredients and mix well.
2. Serve cold. |
Cost:
Per Recipe: $ 2.00
Per Serving: $ 0.29 |
Source:
Adapted from:
Quick and Healthy,1995,p.88
Brenda Ponichtera, RD
ScaleDown Publishing, Inc.
Author:
Brenda Ponichtera |
Categories:
Eat Less Saturated Fats, Trans Fats and Cholesterol
Eat More Fruits and Vegetables
General
Hispanic
No Cooking Required
Side Dishes
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Average Rating 
