Recipes

​Cucumber and Corn Salad with Cilantro Vinaigrette

Friday, July 17, 2015


Courtesy:  Darlene Kelbach


Ingredients
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)

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


Directions
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


Tags

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