Mexican Vegetables

5
Average: 5 (1 rating)
Nutrition Facts Label
Yield
7 servings

Ingredients

1 cupcucumber (chopped, with peel)
1 cancorn (8 3/4 ounce, drained)
1 canstewed tomatoes (16 ounces)
2 tablespoonsred pepper (chopped)
2 tablespoonsgreen pepper (chopped)
2 tablespoonsred wine vinegar
1⁄2 teaspoongarlic powder
1⁄2 teaspooncumin (ground)
1⁄4 teaspooncilantro or coriander (dried)
1⁄8 teaspoonblack pepper

Instructions

  1. Combine ingredients and mix well.
  2. Serve cold.

Cost

Per recipe: $2.19
Per serving: $0.31

Source

Ponichtera, Brenda RD
ScaleDown Publishing, Inc., Quick and Healthy, Vol.II, 1995, p.88

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