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–+ servings
Corn and Cucumber Picnic Salad

Corn and Cucumber Picnic Salad: The Ultimate Summer Delight

This Corn and Cucumber Picnic Salad is a vibrant, quick dish packed with fresh flavors, perfect for summer gatherings.
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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 Corn fresh, frozen, or canned
  • 1 large Cucumber English or regular, peeling optional
  • 1 each Red pepper or any sweet pepper
  • 1 each Green pepper or any sweet pepper
  • 1 small Onion red or green
For the Dressing
  • 1/2 cup Italian Dressing or alternative mix of olive oil, vinegar, and herbs
  • 1 tablespoon Honey or Sugar adjust to taste
Optional Additions
  • 1 cup Tomatoes cherry or diced heirloom
  • 1 cup Celery finely chopped
  • 1 cup Chickpeas rinsed and drained

Equipment

  • Large Pot
  • Mixing Bowl
  • small bowl
  • Salad Tongs

Method
 

Step‑by‑Step Instructions
  1. In a large pot, bring water to a boil. Add corn and cook for 5-7 minutes. Plunge into ice water to cool.
  2. Chop cucumber, red and green peppers, and onion into bite-sized pieces. Place in a large mixing bowl.
  3. Cut kernels off cooled corn and add to the bowl. Gently fold together.
  4. Whisk together dressing ingredients in a small bowl. Adjust sweetness then pour over salad.
  5. Toss the salad gently to coat everything evenly with the dressing.
  6. Cover salad and refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Best served chilled, this salad can be made a day in advance to enhance flavors.

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