Corn, Tomato, and Cucumber Salad
Source: Cornell's Food & Nutrition Education in Communities
Serving size: 8 servings
This refreshing mixture can be served as a salad, topping or salsa!
- 4 ears of corn, cooked (to equal about 2 to 2 cups corn kernels)
- 2 large ripe tomatoes
- 2 medium cucumbers
- 1 cup lime juice (or white wine vinegar)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium red onion, diced
- 6 tablespoons parsley
1. Cut kernels from corn cob and place in medium bowl.
2. Seed and dice the tomatoes and cucumbers and add to the bowl.
3. In a smaller bowl, mix together lime juice, oil, salt, and pepper. Stir in red onion and set aside.
4. Toss corn, tomatoes, and cucumbers with dressing.
5. Add chopped parsley just before serving.
More About Cucumber
How to Select
Choose firm, well shaped cucumbers with dark green color, that are heavy for its size.
How to Store
Refrigerate in a plastic bag with some air holes.
How to Prepare
Rinse in cold water. Trim ends. If skin is tough or waxed, peel. If seeds are hard, scoop out. Add fresh cucumber to salads and sandwiches. Have as a snack with dips. Eat raw: Add to salads and sandwiches, or have as a snack with dip. Cut into cubes with tomatoes and herbs, and add salad dressing. Make Greek cucumber-yogurt sauce, or add to cold soups.