Mexican Corn Salad

Makes 6 servings

1 15-ounce can corn, drained
1 large cucumber, peeled and diced
¹/₂ cup finely chopped red onion
1 medium red bell pepper, seeded and finely diced
1 medium tomato, seeded and diced
¹/₂ cup chopped fresh cilantro
2 tablespoons seasoned rice vinegar
2 tablespoons cider vinegar or distilled vinegar
1 tablespoon lemon or lime juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
¹/₈ teaspoon cayenne pepper

In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro, if using. In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.

Per serving (1/6 of recipe)

• Calories: 71
• Fat: 0.8 g
• Saturated Fat: 0.1 g
• Calories from Fat: 10.3%
• Cholesterol: 0 mg
• Protein: 2.2 g
• Carbohydrates: 15.8 g
• Sugar: 6.2 g
• Fiber: 2.4 g
• Sodium: 188 mg
• Calcium: 22 mg
• Iron: 1 mg
• Vitamin C: 47.7 mg
• Beta Carotene: 455 mcg
• Vitamin E: 0.5 mg

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.