Serves 7
27 cal · 15 min
Corn and Cucumber Salad
Recipe GLPRd743cbe00c86e8
A refreshing, colorful vegetable salad combining tender corn, crisp cucumber, juicy cherry tomatoes, and bell peppers tossed in a simple red wine vinegar dressing with warm spices. Perfect as a light side dish or summer accompaniment.
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Ingredients
1 cup cucumber with peel, chopped
1 cup low-sodium canned corn, drained
1 cup cherry tomatoes, chopped
2 tablespoon red bell pepper, chopped
2 tablespoon green bell pepper, chopped
2 tablespoon red wine vinegar
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon dried cilantro
⅛ teaspoon ground black pepper
Directions
Wash all vegetables under cool running water and pat dry. Wash your hands with soap and warm water before handling food.
Chop the cucumber (with skin intact) into bite-sized pieces and place in a large mixing bowl.
Drain the canned corn and add it to the bowl with the cucumber.
Chop the cherry tomatoes and add them to the bowl.
Chop the red and green bell peppers into small pieces and add them to the bowl.
In a small bowl, whisk together the red wine vinegar, garlic powder, ground cumin, dried cilantro, and black pepper until combined.
Pour the vinegar dressing over the vegetables and toss everything together until well coated and evenly mixed.
Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold.
