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.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American, British
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Calories: 167kcal
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
For dressing
- 1 teaspoon Olive Oil
- 1 tablespoon 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.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
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