This hearty Corn, Tomato and Cucumber Salad is so easy to prepare and bursting with flavor!
I hope everyone had a great Easter! I needed a good veggie salad after all of the indulging at my mama’s house, so I made this easy salad. It takes all of 10 minutes to throw together!
It also has jalapeños, red onion, cilantro and other seasonings. Don’t let the jalapeños scare you off, though… this salad’s not hot at all.
I ate this salad as a meal, but it’s a perfect side dish that’s satisfying but not too heavy. It would also be great served on top of grilled fish!
Enjoy!
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Corn, Tomato and Cucumber Salad
- Total Time: 10 mins
- Yield: 4 servings
Description
A refreshing salad prepared with corn, cucumbers, tomatoes, red onion, jalapeno, herbs and seasonings.
Ingredients
- 1 (15.25-ounce) can whole kernel corn, well drained
- 1 jalapeno, seeded and diced
- 1 cup peeled and diced cucumber, large seeds removed
- 1 cup cherry or grape tomatoes, halved
- ⅓ cup chopped red onion
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon fresh minced garlic
- ½ teaspoon salt (more or less, to taste)
- ¼ teaspoon black pepper (more or less, to taste)
- ¼ cup loosely packed chopped fresh cilantro
Instructions
- Combine all ingredients together in a medium bowl.
- Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving.
- Prep Time: 10 mins
- Category: Side Dish
- Cuisine: American
Keywords: corn, tomato and cucumber salad
Adapted from NYTimes.com
We also love to include just before serving diced avocados.
I am asked for this recipe every time we bring it to potluck gatherings.
Looks Yummy!
Thank you, Fannie – I hope you enjoy the salad if you make it!
A definite thumbs-up
★★★★★
Amy,
Thank you for sharing this recipe it’s a hit in our family. I used roasted corn on the cob, but if I were short on time, could use defrosted corn. Regardless, it’s delicious.
★★★★★
I made this on Memorial Day, it was fabulous! The only alteration I made was to use roasted corn on the cob and I added a couple of chopped orange bell peppers. This recipe is a keeper!
★★★★★
What a great salad for hot summer days! I added some dijon mustard to the dressing and also topped with some fresh avocado slices and sprigs of dill. Served it on top of cold pearl couscous with hubby’s smoked pork baby back ribs. Thanks, this is a keeper for sure. Next time I’m going to add a can of drained black beans ;).
★★★★★
Thank you for sharing, Susan… that sounds amazing! So happy everyone enjoyed it! 🙂
I just made this and added yellow green and red diced bell peppers and used basil olive oil and added 1 stalk of finely diced celery. So good.
★★★★★
So glad you enjoyed it, Terry – Your additions to the salad sound amazing! 🙂
Very tasteful and easy to make. Thank you
★★★★★
Thanks so much, Melissa – So happy to hear you enjoyed it! 🙂
This was amazing!!!! Loved it! And better the next day! We roasted some kielbasa and ate it with it and we all loved it!
★★★★★
Thanks so much, Wendy… that sounds delicious! So happy to hear everyone enjoyed it! 🙂
Hi Amy!
I made this refreshing salad with grilled viren……Tasted yum! Thank u!☺️
Sangeeta
Thanks so much, so happy to hear you enjoyed it! 🙂
I grilled the corn instead of using canned. Salad was refreshing and light! My new Summertime recipe.
Sounds AMAZING with grilled corn… yum! Thanks so much, Kim! 🙂
How do I figure out the calories for this?
Hi Amy, there are a lot of online calorie counters… I would Google that and they’re really simple to use. Hope you enjoy! 🙂
Could this be made a day in advance? Thanks 🙂
Hi, Allison! It can be but I personally think it’s better served fresh. I would add the chopped cilantro right before serving. Hope you enjoy! 🙂
This was the perfect compliment to fish tacos. Thanks!
So glad you enjoyed it, Jan… thank you! 🙂
I made this for supper tonight (minus the jalapenos). It’s great! And quick! Thanks Amy.
★★★★★
Thanks so much, Jo! So glad you enjoyed it!