​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


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