Corn Cucumber Salad
A fresh, simple salad featuring sweet corn and crisp cucumber, perfect for summer meals and picnics.
Ingredients
Salad Ingredients
- 1 cup corn, cooked and cooled
- 1 large cucumber, diced For a firmer cucumber, remove seeds or use English cucumber.
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, diced
- 1/4 cup cilantro, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lime juice Adjust to taste.
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the corn, cucumber, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled.
Notes
Store in an airtight container in the fridge and use within 2 days for best texture. Chill the corn and cucumber before mixing for a crisp salad. Taste the dressing and adjust lime, salt, or pepper to your liking. Variations include adding diced avocado, black beans, swapping lime for lemon, or adding feta or cotija cheese.