- 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.
Originally published as Corn N Cucumbers Salad in Bountiful Harvest Cookbook 1994, p36
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