Corn Cucumber Tomato Salad
A refreshing and crunchy salad made with colourful vegetables and simple enriching homemade dressing. A bowl of this vegetable salad without mayo is a great summer salad to enjoy as a side dish or as a main meal.
Servings: 3 people
Calories: 167kcal
Ingredients
1 cup = 250ml ; 1 tbsp = 15ml ; 1 tsp = 5ml
For dressing
- 1 tsp Olive Oil
- 1 tbsp Lemon Juice
- 1 clove Garlic minced
- Crushed Pepper as required
- Salt as required
For Salad
- 104 gms (¾ cup) Frozen Corn thawed
- 158 gms (1 cup) Cucumber diced
- 113 gms (¾ cup) Cherry Tomatoes each cut into half
- 33 gms (½ cup) Red Onion sliced
- 304 gms (½ cup) Capsicum/Bell Peppers diced
- handful Mint roughly chopped
Instructions
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the tips and tricks, notes for extra info and help.
- To make lemon garlic dressing, combine olive oil, crushed pepper, salt, minced garlic and lemon juice in a small bowl and mix well.
- In a deep bottomed bowl, put cucumber, cherry tomatoes, corn, capsicum, red onion and mint.
Notes
Nutrition
Calories: 167kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 95mg | Potassium: 766mg | Fiber: 5g | Sugar: 12g | Vitamin A: 961IU | Vitamin C: 46mg | Calcium: 54mg | Iron: 2mg
