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.
1 serving (3/4 cup) equals 49 calories, trace fat (trace saturated fat), 0 cholesterol, 241 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.
Reviews for Corn 'n' Cucumbers Salad
"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!"