Printable Creamy Cucumber, Tomato and Corn Salad Recipe Card
Servings: 4 servings
Ingredients
- 1-15 oz can butter beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 whole cucumber, peeled, de-seeded, and diced into large chunks
- ½ cup cherry tomatoes, halved
- ½ cup red onion, diced
- 2 tbsp fresh parsley, minced
- ½ cup dairy-free sour cream
- 2 tbsp lemon juice, from about 1 lemon
- ½ tsp salt
- 1 ½ tsp fresh dill, minced, or ½ tsp dried dill
Instructions
- Place the diced cucumbers into a strainer and toss them with a large pinch of salt. Let them sit and drain for about 10 minutes. Pat them dry with a paper towel to remove any excess moisture and continue with the recipe.
- Place the butter beans, corn, cucumber, cherry tomatoes, red onion and parsley in large bowl. Stir gently to combine.
- In a small bowl, whisk the sour cream, lemon juice, salt, and dill.
- Pour the dressing over the ingredients in your large bowl. Stir gently to combine.
- Chill in the fridge or serve immediately.
Notes
- Chickpeas or white beans of choice can be used
- You can also use 2 ears of corn, cooked and kernels removed from the husk