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.
Prep Time 10 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine Mexican
Servings 7
Calories 50 kcal


  • 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


  • 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.


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. 
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