Corn 'n' Cucumbers Salad Recipe
- 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
- 1. Combine all ingredients in a large bowl. Cover and chill for several hours. Yield: 8-10 servings.
3/4 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 2g protein.
Reviews for Corn 'n' Cucumbers Salad
"This is one of my favorite summer recipes! It is so simple, refreshing and pretty - especially if you use a red onion. :)"
"Delicious recipe. I cut this recipe in half and made it the night before. I added mayonnaise to thicken the dressing. I will make this recipe again"
"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!"