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 fresh or frozen
- 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.
- 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!
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 leftover salad – Leftovers will keep in the fridge for 2-3 days, but the salad will get waterier the longer it sits.
- For longer storage – Store veggies and dressing separately. It will keep in the fridge for up to a week.
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
