Directions:
- Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
- To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
- Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
- ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though - it's hot!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.69 Kcal (489 kJ) | ||
| Calories from fat | 4.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 1% | |
|---|---|---|---|
| Sodium | 17.03mg | 1% | |
| Potassium | 659.28mg | 14% | |
| Total Carbs | 24.08g | 8% | |
| Sugars | 8.69g | 35% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 74.8mg | 125% | |
| Iron | 10.1mg | 56% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 34.61 Kcal (145 kJ) | ||
| Calories from fat | 1.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 1% | |
|---|---|---|---|
| Sodium | 5.05mg | 1% | |
| Potassium | 195.52mg | 14% | |
| Total Carbs | 7.14g | 8% | |
| Sugars | 2.58g | 35% | |
| Dietary Fiber | 1.4g | 19% | |
| Protein | 1.31g | 9% | |
| Vitamin C | 22.2mg | 125% | |
| Iron | 3mg | 56% | |
| Calcium | 10.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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