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Fresh Corn and Cucumber Salad

This refreshing and simple summer salad comes together in less than 15 minutes. Recipe source: Greater Chicago Food Depository

Prep Time: 15 minutes Total Time: 15 minutes Cook Time: 0 minutes Servings: 2
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1/4 cup crumbled Feta Cheese
  • 4 leaves of fresh Basil, minced
  • 1/4 cup Olive Oil
  • 1/8 cup Balsamic Vinegar
  • 2 generous pinches Salt and Black Pepper
  • 1 head Romaine Lettuce, chopped
  • 1-2 small Cucumbers, diced
  • 1 ear of Corn, kernels cut off cob
Preparation
  1. Prepare vegetables. Chop romaine lettuce. Dice cucumbers. Cut corn from cob. Mince basil leaves.
  2. Prepare dressing by pouring olive oil & balsamic vinegar into a glass jar (or other container). Add salt and pepper and vigorously shake until mixed well.
  3. Place all ingredients into a bowl and toss. Add dressing. Sprinkle on cheese and serve.

Notes:

  • If you don’t have fresh corn, substitute with 1/2 cup of canned or frozen corn.
  • If you don’t have fresh basil, substitute with 1 teaspoon of dried basil.
Nutrition Facts
Serving Size 1/2 of recipe % Daily Value
Calories 220
Fat 8 g 10%
Saturated Fat 3 g 15%
Cholesterol 17 mg 6%
Sodium 405 mg 18%
Total Carbohydrates 34 g 12%
Fiber 3 g 11%
Sugars 12 g
Protein 10 g 20%
Ingredient Nutrition Info

Lettuce is a rich source of vitamin A and vitamin K.

Cucumbers are rich in copper, potassium, vitamin B, vitamin K, vitamin C and manganese.

Corn is very rich in thiamine, also known as vitamin B1.

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