Mexican Cucumber Salad
Author: DeeDeeDoe
Recipe type: Lunch
Cuisine: Mexican
Prep time:
Total time:
Serves: 8
- 1 Each Red Bell Pepper & Green Bell Pepper (Chopped)
- 2 English Cucumbers, Cut into 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
- 2 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 makes about 8 Cups. Per 1 Cup Serving, it is 2SP on the Green Plan.
Recipe by Dee Dee Does at https://deedeedoes.com/mouth-watering-weight-watchers-green-plan-packable-lunch-recipes/
3.5.3251