Tomato Cucumber Corn Salad
This 10-minute cucumber corn and tomato salad is light, vibrant, and incredibly versatile. Coated with a tangy, bright vinaigrette, it makes the perfect summer side dish.
Servings: 3 servings
Calories: 111kcal
Ingredients
- 1 cup corn kernels frozen, canned, or fresh*
- 1 cucumber sliced (or English/Persian/Japanese)
- 1 cup cherry tomatoes halved (or grape/roma/plum)
For the dressing
- 2 tablespoons lemon juice or lime juice
- 1 tablespoon olive oil
- 2 cloves garlic minced
- salt and pepper to taste
Instructions
- In a bowl, combine all ingredients needed for dressing. Stir until the mixture is well mixed.2 tablespoons lemon juice, 1 tablespoon olive oil, 2 cloves garlic, salt and pepper
- Add cucumber, tomatoes, and corn kernels into a big salad bowl. Pour in dressing, and mix well. Your tomato cucumber corn salad is ready to be served!1 cucumber, 1 cup cherry tomatoes
Notes
*Corn - You can use canned or thawed, frozen corn for convenience. If using fresh corn, shuck it first. For more details, check out this post on how to shuck corn.
For some smokiness, you can also grill corn before use.
Add-in options - Add a source of protein such as baked tofu, tempeh, seitan, shredded chicken, or grilled shrimp for a more satisfying dish. You could also top with feta cheese or mozzarella for a savory finish.
Meal prep and storage tips
- Storing leftovers – Keep in the fridge for 2–3 days. Salad may get slightly watery as the veggies release moisture.
- Make-ahead tip – For longer storage (up to 1 week), store veggies and dressing separately. Combine just before serving.
Nutrition
Calories: 111kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 315mg | Potassium: 362mg | Fiber: 3g | Sugar: 6g | Vitamin A: 341IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 1mg
