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white bowl filled with corn, cucumber, tomato, onion, capsicum salad placed on a granite background.

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.
5 from 4 votes
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Course: Salad
Cuisine: American, British
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 167kcal
Author: Geetha


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


    • 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.



    I've used frozen corn in this recipe. Feel free to use fresh boiled corn.
    Adjust dressing to suit your taste preference.


    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
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