By: Meet Your Vegetables Interns
Makes 8 servings.
- 2 cucumbers, diced and peeled (if desired)
- 6 medium tomatoes, diced
- 2 cobs sweet corn, kernels removed
- 1 red onion, diced
- 1 bunch cilantro, chopped
- 2 cloves garlic, minced
- 1 or 2 small jalapeños, depending on spice preference
- 2 juiced limes (about ½ cup of juice)
- 1 tablespoon vinegar (optional)*
- Salt and pepper to taste*
Dice the tomato, cucumber, and onion then mince the jalapeño and garlic. Add ingredients to a large bowl. Remove kernels of the corn on the cob with a knife and add to the mixture. Add the chopped cilantro, vinegar, and salt and pepper to the bowl and mix well. Eat immediately or store in the fridge for up to 3-4 days.
-For a milder salsa remove seeds from jalapeño before adding to the mixture. For a medium salsa, add a few seeds. For a spicier salsa, keep all seeds or add another jalapeño.
-Both tomato and garlic contain immune-boosting phytochemicals and anti-inflammatory compounds.
*Option not included in nutrition facts.
Nutrition Facts: Serving Size 1/2 cup (239g), Calories 70 (Calories from fat 10), Total Fat 1g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 15mg, Total Carbohydrate 14g, Dietary Fiber 3g, Sugars 5g, Protein 3g, Vitamin A 8%, Vitamin C 50%, Calcium 4%, Iron 4%
Nutrition Facts provided by Allina Health.
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