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–+ servings
Corn and Cucumber Picnic Salad

Corn and Cucumber Picnic Salad: Your Ultimate Summer Refreshment

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Enjoy a vibrant Corn and Cucumber Picnic Salad that's refreshing, gluten-free, and packed with vitamins.
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Prep Time 10 minutes
Cook Time 7 minutes
Chilling Time 2 hours
Total Time 2 hours 17 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Corn fresh, frozen, or canned (drained)
  • 1 large Cucumber peeled or unpeeled
  • 1 medium Red Bell Pepper
  • 1 medium Green Bell Pepper
  • 1 small Onion preferably red onion
For the Dressing
  • 1 cup Italian Dressing or mayonnaise as a substitute
Optional Add-ins
  • 1 stalk Celery finely chopped
  • 1 cup Tomatoes halved cherry tomatoes

Equipment

  • large pot
  • Mixing Bowl
  • chopping board
  • knife

Method
 

Step-by-Step Instructions
  1. Cook the corn: Bring a large pot of water to a boil, add corn, and cook for 5-7 minutes. Rinse under cold water.
  2. Chop the vegetables: Dice cucumbers, peppers, and onion into bite-sized pieces.
  3. Prepare the dressing: Mix Italian dressing with any additional seasonings in a bowl.
  4. Combine ingredients: In a large bowl, mix cooled corn, chopped vegetables, and dressing.
  5. Chill for flavors to meld: Cover and refrigerate for at least 2 hours, preferably overnight.
  6. Serve and enjoy: Toss before serving and enjoy the vibrant salad chilled.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 20mgIron: 1mg

Notes

This salad can be made a day ahead to enhance flavors. Store in an airtight container in the fridge for up to 3 days.

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