Cucumber-Corn Salad
Created by lovinretirement on March 4, 2016
- Servings: 6
- Prep Time: 30m
- Cook Time: 15m
- Recipe #23047
Ingredients
- 6 ears corn (or 3 cups fresh or frozen corn)
- 1 1/2 pounds cucumbers (3 cucumbers)
- 1 red bell pepper
- 1 green bell pepper
- 1 stalk celery (large)
- 1 red onion
- 1 ounce bacon (3 tablespoons, crumbled)
- 1 1/2 cups salad dressing (Italian dressing)
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- 2 teaspoons granulated sugar (or sweetener)
- 1 teaspoon salt
- 1 teaspoon pepper
How to Make
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Step 1: Cook corn until tender. Rinse under cold running water or put in an ice bath; drain well.
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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.
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Step 3: In a small bowl, mix salad dressing with the remaining ingredients then pour over corn mixture and toss well.
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Step 4: Chill 2 hours before serving.
Nutritional Facts
- 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