​Cucumber and Corn Salad with Cilantro Vinaigrette

Friday, July 17, 2015

Courtesy:  Darlene Kelbach

6 ears of cooked corn, cut off the cob in chunks (approx. 3 cups)*
1 medium seedless cucumber, peeled and sliced in quarters
1 sweet pepper (purple, green or red), seeded and chopped finely
1/2 sweet onion, chopped finely
1 tomato, chopped coarsely (optional)

1/2 C olive oil
3 T balsamic vinegar
2 T finely chopped fresh cilantro
1 T water
Salt & pepper to taste

Place dressing ingredients into an old jelly jar & shake until blended.  For salad, combine corn*, cucumber, pepper & onion in a large bowl.  Drizzle the dressing over the salad mix & toss until coated well.  Extra dressing can be stored in the refrigerator for use later.

*Cook corn the night before and chill in the refrigerator. Boil corn in water for 15-20 minutes until kernels start to soften but yet remain firm. Read More...

Go Back


Recipes slaw gorgonzola onions shelling almonds bbq steak sour cream egg pancake parmigiano bloody mary plum crepes goat Cheese oats fondue radishes wheat flour gratin wasabi scallions cranberry cauliflower butter tortillas coeur pears vegetarian cointreau strawberry dill tomato shrunken heads fritters maple bean melon plums Rice wine vinegar Jerusalem artichoke turnip pudding Vegan chicken mushrooms fennel yellow onion baby bok choy Chevre sauce muffins shiitake Kale pecans chocolate bruschetta celery root sweet potato Red Onion chili polenta chimichurri baguette Swiss Chard brown sugar apples biscuits jack cream cheese sesame onion peach dilly prosciutto chiles white beans poblano tostadas beef strawberries vegetable carrot fronds roasted fritter asparagus cheese sweet green pepper Shitake Mushrooms gouda collins jam peppers Farmers' Market couscous crisp Corn swiss paste ramps bulgar wheat wrap hickory shallots conserve tomato juice olives Tomatoes spiced winter squash cake casserole berry blue cheese coriander celebration bosc buttermilk mushroom Butternut spring cream flank tenderloin sausage coeur a la creme sherry fraiche heavy whipping cream nectarine remoulade vanilla wafers honey buckwheat parmesan hazelnuts carrots creme carrot tops walnut oil frittata Greens Salsa dijon knots mustard greens Soup Spinach pineapple chipotle celeriac artichoke blueberry scapes leeks kohlrabi pie pecan sandwiches currants Potato turnips pork chop mint Leek peas beet greens fennel seeds snow peas arugula anchovy plum tomatoes lemon grass gruyere meatballs pasta flank steak bok choy walnuts stuffing Spread coconut milk Bread Dressing okra beer yogurt chives pepper green beans chicken dinner salad sour radish vinaigrette spelt tomatoe celery hearts basil beet latkes pumpkin pickled bacon chorizo gazpacho gin almond milk pesto Salad imam bell pepper egg noodles bread pudding Tomatillos Eggplant Squash barley compote watercress fennel bulb anise Side tuscan maple syrup Apple Drinks garlic pork cilantro bayeldi rouille reggiano feta beets zucchini absinthe cornmeal tart pine nuts syrup sandwich Poblano Chili thai lettuce Cider daisy kluski curry potatoes strata chili peppers kirsch Beans chilies rhubarb Cranberry Beans capers cantaloupe panzanella autumn jack cheese caesar cucumber cockaigne tomato corn pie kalamata carrot top sunchokes verde habanero eggs bulgar shitake chimmichurri