Description
A vibrant, refreshing salad blending sweet corn, crisp cucumbers, bell peppers, and a tangy dressing. Perfect for potlucks and outdoor gatherings, this easy American dish pairs well with barbecue and cools down heavier dishes.
Ingredients
6 cups fresh corn kernels, thawed if frozen
3 medium cucumbers, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium red onion, finely chopped
1/4 cup Italian dressing
1 tablespoon apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Blanch fresh corn or thaw frozen corn.
Finely chop cucumbers, bell peppers, and red onion.
In a large bowl, combine corn, cucumbers, peppers, and onion.
In a separate jar, mix Italian dressing, vinegar, lemon juice, sugar, salt, and pepper.
Pour dressing over salad and toss gently.
Chill for at least 2 hours before serving.
Notes
Soak chopped red onion in cold water for 10 minutes to reduce sharpness (optional).
Use English cucumbers for fewer seeds and crisper texture.
Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 20
- Cook Time: 10
- Method: Chilling
- Cuisine: American