Delicious! Perfect when the grocery store has fresh watercress.
Cook corn in a pot of boiling salted water until crisp-tender, 8 to 12 minutes. Run under cold water to cool completely. Slice off kernels with a sharp knife. Peel strips from cucumber, quarter lengthwise, and thinly slice crosswise. Combine in a large bowl with tomatoes, watercress, trimmed and torn into bite-size pieces, and cooked corn kernels. Just before serving, drizzle with vinegar and olive oil, season with coarse salt and ground pepper, and toss.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 8 | ||
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Calories: 64 | ||
Calories from Fat: 13 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.9mg | 1 % | |
Potassium 264.5mg | 7 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10.7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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