Corn ‘n’ Cucumbers Salad
Total TimePrep: 10 min. + chilling
- 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.
Nutrition Facts3/4 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 2g protein.
May 29, 2017
This is one of my favorite summer recipes! It is so simple, refreshing and pretty - especially if you use a red onion. :)
Jun 1, 2015
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
Apr 28, 2015
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!
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