Mexican Cucumber Salad with Tuna
Author: DeeDeeDoes
Recipe type: Lunch, Side Dish
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 5 cups
- 1 Each Red Bell Pepper & Green Bell Pepper (Chopped)
- 2 English Cucumbers, Cut into ¼" Chunks**
- 1 Quart of Grape Tomatoes, Halved
- 2 Cups of Frozen Sweet Corn, Thawed
- 3 Tablespoons of Red Wine Vinegar
- 1 Teaspoon each of Cumin, Crushed Red Pepper
- 1 Minced Garlic Clove
- Salt/Pepper to Taste
- 3 Cans of Solid White Tuna Packed in Water, Drained Well
- ¼ Cup of Fresh Cilantro Leaves
- Combine everything in a large bowl, except red wine vinegar. Toss everything together well.
- Pour red wine vinegar on top and mix again. Cover & chill for at least 30 minutes before serving. You can add more vinegar to your taste.
- This recipe is 0SP on the Blue and Purple Plans and is 2SP per serving on the Green Plan. Enjoy! It makes about 5 Cups.
Recipe by Dee Dee Does at https://deedeedoes.com/new-3-day-menu-using-0-point-weight-watchers-freestyle-foods/
3.5.3251