​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


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