Mexican Vegetables
Serving Size: 1/2 cup
Yield: 7 servings
| 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. |
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Cost: Per Recipe: $2.00 Per Serving: $0.29 |
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| Source: USDA Recipe Finder Database Adapted from: Quick and Healthy,1995,p.88 Brenda Ponichtera, RD ScaleDown Publishing, Inc. |
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Popularity: 1% [?]
27 July 2009
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