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–+ servings
top down of cucumber and corn salad in a white bowl, on a blue checker napkin.

Cucumber and Corn Salad

This Cucumber and Corn Salad is great for hot summer days and pairs well with spicy grilling foods. Bring this to your next potluck and it will not disapoint.
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Prep Time 25 minutes
Total Time 25 minutes
Servings 8 servings
Calories 185 kcal

Equipment

  • large bowl
  • rubber spatula
  • liquid measuing cup

Ingredients
  

Salad

  • 3 Cucumbers, halved and sliced see notes
  • 1/2 Red onion, diced
  • 2 cups Corn
  • 1 tbsp Thai basil, julienned optional - see notes
  • 2 tbsp Sesame seeds Optional

Dressing

  • 1/4 cup Rice wine vinegar
  • 1 Tbsp Honey
  • 1/3 Cup Olive oil
  • 2 Tbsp Sesame oil
  • 1/8 tsp Salt to taste
  • 1/8 tsp Pepper to taste

Instructions
 

  • Add all salad ingredients to a bowl
  • Add all dressing ingredients to a mason jar, seal, and shake until combined.
  • Pour the salad dressing over the veggies, then toss until coated. Enjoy!

Notes

To make Vegan: Omit honey and use vegan sweetener instead
 
Cucumbers: I used homegrown cucumbers. English cucumbers also work well in this recipe.
 
Thai Basil is optional, other herbs you could use in this dish include cilantro, sweet basil, or mint.

Nutrition

Calories: 185kcalCarbohydrates: 14gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 40mgPotassium: 259mgFiber: 2gSugar: 6gVitamin A: 196IUVitamin C: 6mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!