Recipe
Salad
Corn and Cucumber Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. frozen Hy-Vee corn, thawed | ||
| ½ c. chopped cucumber | ||
| ½ c. chopped green bell pepper | ||
| ¼ c. diced red onion | ||
| 2 tbsp. Hy-Vee cider vinegar | ||
| 1 tsp. Hy-Vee sugar | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste |
Directions
- Combine corn, cucumber, bell pepper and onion in a medium bowl.
- In a small bowl, stir together vinegar, sugar, salt and black pepper. Stir into corn mixture.
- Cover and refrigerate until serving.
Nutrition facts
Servings
35 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 9g
- Protein: 1g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 40%
0%
Iron 2%
0%
Calcium 0%
Recipe Source:
Hy! Magazine.