Cucumber-Corn Salad
"This is a really good salad that stays crisp even the next day. Prep time does not include 2 hour chilling."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.