Corn, Cucumber and Tomato Salad

Recipe

Salad
Corn, Cucumber and Tomato Salad

Primary Media

Bowl of Corn, Cucumber and Tomato Salad

User Rating

3.16 out of 5 stars
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31 ratings

Recipe Data

6
Servings
10min
Prep
2hr10min
Total

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Description

The secret to a really great salad can be summed up in two words: fresh herbs. For this one, we used fresh mint to bring out the flavors, but fresh basil would also work well. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
4fresh ears of corn or 2 cups frozen Hy-Vee whole kernel corn, thawed
2 tbsp.fresh lime juice
2 tbsp.Hy-Vee Select olive oil
2 tbsp.snipped fresh mint
½ tsp.Hy-Vee granulated sugar
½ tsp.Hy-Vee salt
¼ tsp.white pepper
1small red onion, quartered and thinly sliced
1 pt.grape tomatoes
1 c.chopped cucumber
½fresh jalapeno pepper, seeded and finely chopped*

Directions

  1. If using fresh corn, cut the kernels off the cobs. Cook fresh corn, covered, in small amount of boiling salted water 4 minutes or until tender. Drain. Cool slightly.
  2. Meanwhile, for dressing, combine lime juice, olive oil, mint, sugar, salt and white pepper in a small bowl; set aside.
  3. Stir together cooked fresh corn or thawed frozen corn, onion, tomatoes, cucumber and jalapeno pepper in large bowl. Add dressing; stir to coat.
  4. Cover and chill at least 2 hours or up to 24 hours.
  5. *Note: Protect your hands with plastic gloves while handling fresh jalapeno pepper.

Nutrition facts

Servings

100 Calories per serving

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 13g
  • Protein: 2g

Daily Values

0%
Vitamin A 8%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Summer 2010.