CORN TOMATO CUCUMBER SALAD RECIPES

Name: Tomato, Cucumber and Corn Salad
Total time: 20 min
Yield: 6 servings
Ingredients: 1 to 1 1/4 pounds ripe tomatoes, cut in small dice; 1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice; 2 ears corn, steamed for 4 minutes and kernels removed from the cob; 1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper; Salt to taste; 1/4 cup chopped cilantro; 2 tablespoons rice vinegar; 1 tablespoon fresh lime juice or lemon juice; 2 tablespoons extra virgin olive oil; Optional: 1 ounce feta, crumbled (about 1/4 cup)

TOMATO, CUCUMBER AND CORN SALAD RECIPE - NYT COOKING

Tomato, Cucumber and Corn Salad Recipe - NYT Cooking image

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Provided by Martha Rose Shulman

Total Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Steps:

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

CORN, CUCUMBER AND TOMATO SALAD | HY-VEE

Corn, Cucumber and Tomato Salad | Hy-Vee image

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.

Provided by Hy-Vee Seasons Magazine

Prep Time 10 minutes

Cook Time 2 hours 10 minutes

Yield 6

Number Of Ingredients 11

Ingredients

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

Steps:

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 : Calories 100, FatContent 5g, SaturatedFatContent 0.5g, TransFatContent 0g, CholesterolContent 0mg, SodiumContent 200mg, CarbohydrateContent 13g, FiberContent 2g, SugarContent 4g, ProteinContent 2g

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