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Don't let the list of spices scare you! You can keep cumin, coriander, and cayenne pepper around to use in a variety of recipes.
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.
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
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
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.