Cucumber-Corn Salad

6
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In

Recipe: #23047

March 04, 2016

Categories:



"This is a really good salad that stays crisp even the next day. Prep time does not include 2 hour chilling."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (355.5 g)
  • Calories 194.1
  • Total Fat - 4.3 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 5.3 mg
  • Sodium - 543.2 mg
  • Total Carbohydrate - 36.3 g
  • Dietary Fiber - 5.3 g
  • Sugars - 15 g
  • Protein - 8 g
  • Calcium - 36.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 69.1 mg
  • Thiamin - 0.3 mg

Step 1

Cook corn until tender. Rinse under cold running water or put in an ice bath; drain well.

Step 2

Chop cucumber, red and green peppers, celery and onion into small pieces, about the same size as the corn. Add chopped vegetables and bacon to corn in large bowl.

Step 3

In a small bowl, mix salad dressing with the remaining ingredients then pour over corn mixture and toss well.

Step 4

Chill 2 hours before serving.

Tips & Variations


No special items needed.

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