Corn and Cucumber Picnic Salad
Sweet summer corn, crisp tomatoes and vibrant red onion make this corn and cucumber salad the perfect salad for picnics and gatherings all season long! It's fresh, flavorful and quick to prepare with a simple dressing in only 15 minutes.
Servings: 4
Calories: 87kcal
Ingredients
- 1 cucumber , peeled and diced quarterly
- 2 cups sweet corn , fresh, frozen, grilled or canned
- 1/2 cup red onion , sliced
- 1/2 cup cilantro , chopped
- 1 lemon , juiced
- 1 teaspoon cumin
- salt and pepper
Optional: Additional fresh cilantro for serving.
Instructions
- Cut up the cucumber, red onion, and cilantro, and add to a medium-sized mixing bowl.
- Add corn to the veggies and gently combine. Add more corn if needed.
- Juice the lemon into the bowl, add all seasonings, and combine well.
- Adjust seasonings to taste and store in the fridge until ready to eat.
Notes
- Canned corn, frozen thawed sweet corn or fresh cooked corn on the cob can be used.
- Diced avocado would also be a great addition to the salad.
- Salad can be a side salad, topping on tacos, or with any grilled protein.
- Store the leftover salad in an air-tight container and refrigerate for 48 hours.
Nutrition
Calories: 87kcal