- 2 medium cucumbers, peeled and thinly sliced
- 2 cups fresh corn, cooked
- 1/2 medium onion, thinly sliced
- 1/2 cup vinegar
- 2 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon dill weed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Pinch cayenne pepper
- Combine all ingredients in a large bowl. Cover and chill for several hours. Yield: 8-10 servings.
Reviews for Corn 'n' Cucumbers Salad
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"Before this went into refrigerator I knew we loved it! Followed directions almost exactly but substituted frozen corn. Excellent! The dressing was just the perfect taste- will try using it on other fresh vegetable salads. As a volunteer Taste of Home food editor I love finding new recipes to try. This is a winner!"