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–+ servings
Corn and Cucumber Picnic Salad

Bright and Crunchy Corn and Cucumber Picnic Salad Delight

A refreshing Corn and Cucumber Picnic Salad perfect for summer gatherings, combining sweet corn and crunchy cucumbers.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Corn Fresh, canned, or frozen corn can be used.
  • 1 large Cucumber English cucumber is recommended for fewer seeds.
  • 1 large Red Bell Pepper Can be swapped for yellow or orange peppers.
  • 1 large Green Bell Pepper Can be omitted or replaced with celery.
  • 1 medium Red Onion Yellow or green onions can be used for milder taste.
For the Dressing
  • 1/2 cup Italian Dressing Homemade vinaigrette or light mayo can be used.

Equipment

  • mixing bowl
  • knife
  • cutting board
  • Pot
  • Whisk
  • Ice bath
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Cook corn until tender; if using frozen corn, cook for 3-5 minutes in boiling water, or simmer fresh corn for 8-10 minutes. Transfer to an ice bath.
  2. While corn cools, wash and chop cucumber, red bell pepper, green bell pepper, and finely dice red onion. Combine with cooled corn in a mixing bowl.
  3. Prepare dressing by whisking together Italian dressing and any desired flavorings. Set aside.
  4. Pour dressing over corn and vegetable mixture, toss gently until evenly coated. Transfer to an airtight container and chill for at least 2 hours.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 180mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

The salad tastes even better when made ahead of time. Always taste before serving and adjust seasoning as needed.

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