Mexican Vegetables

 

Mexican Vegetables

USDA Mixing Bowl

Vegetables don’t need to be bland and boring! Here’s a zesty, colorful vegetable salad which is a great addition to a picnic lunch or evening meal. You can substitute your favorite vinaigrette dressing if you have some on hand.

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Prep Time 10 minutes mins

Course Salad, Side Dish, Veggie Side-Dish

Cuisine Mexican

Servings 7

Calories 50 kcal

Ingredients

  

• 1 cucumber
• 1 can (8.75-ounce) corn
• 1 can (14.5-ounce) stewed tomatoes
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped green bell 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 ground black pepper

Instructions

 

• Wash cucumber and chop.
• Wipe off tops of cans. Drain corn and tomatoes. Coarsely chop tomatoes.
• Combine all remaining ingredients in a large bowl. Mix well and serve cold.

Notes

Smart Shopping Tips

• Canned vegetables can be high in salt, also called sodium. Look for reduced-sodium varieties.
• When buying cucumbers, select those which feel firm and are dark green.
• Cucumbers can be stored at room temperature, but if you like them cold, wash and dry them thoroughly. Wrap in a dry towel and store on the top shelf of the refrigerator. Use within a few days.

Cooking & Serving Tips:

• Garnish with chopped fresh cilantro or parsley.
• Use a can of Mexican corn for a little more zest and color.
• Add a pinch of chili powder if you like more spice.
• Zucchini can be used instead of cucumber. Experiment with other vegetables your family likes.
• Leftover chopped peppers can be kept in the freezer for a quick addition to recipes. Place in freezer-safe bags, squeeze out as much air as possible and label the bag with the date. Use within six months.