Physicians Committee for Responsible Medicine (PCRM)


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Recipe of the Week

June 20, 2017

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Mexican Corn Salad 2

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.

  Physicians Committee for Responsible Medicine

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Suite 400
Washington, D.C. 20016
Contact: 202-686-2210

Food for  Life

Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>

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