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–+ servings
Corn and Cucumber Picnic Salad

Delightful Corn and Cucumber Picnic Salad for Summer Fun

This Corn and Cucumber Picnic Salad combines sweet corn and refreshing cucumbers, making it a perfect dish for summer gatherings.
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Prep Time 15 minutes
Cook Time 6 minutes
Chill Time 2 hours
Total Time 2 hours 21 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Corn Cook until tender and cool before mixing.
  • 1 large Cucumber Peeling is optional based on preference.
  • 1 cup Red and Green Peppers Any variety of bell peppers works.
  • 1/2 medium Onion Red onion can be swapped for green onions.
For the Dressing
  • 1/2 cup Italian Dressing Substitute with a homemade dressing if desired.
  • Herbs (optional) Fresh herbs like parsley or basil can enhance flavor.

Equipment

  • mixing bowl
  • spatula
  • Small bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Cook the corn in boiling water or steam until tender, about 4-6 minutes. Rinse under cold water to stop the cooking. Drain well.
  2. Wash and chop cucumbers, peppers, and onion into bite-sized pieces.
  3. In a large bowl, combine cooled corn with chopped vegetables and mix gently.
  4. In a small bowl, whisk Italian dressing and optional herbs together.
  5. Drizzle the dressing over the corn and vegetable mixture, and toss to coat.
  6. Cover and refrigerate for at least 2 hours or overnight to chill before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gMonounsaturated Fat: 1gSodium: 350mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

This salad can be prepared a day in advance and is best served cold. Adjust the dressing to your preference for optimal flavor.

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