Sunday, June 29, 2008

Cucumber, Corn and Onion Salad

Sometimes the simplest of things are the best. A simple salad is exactly what was needed for a BBQ with friends and my neighbor. My neighbor had come home with a ton of cucumbers so we chopped that up, added corn and sweet onion and finally dressed it with a simple vinaigrette. We almost had to make a second batch:

Cucumber, Corn and Onion Salad
1 cucumber, cut into wedges
1 1/2 cups fresh or frozen corn
3/4 cup sliced Vidalia onion (using sweet Vidalias is key here)
1/2 cup white balsamic vinegar
1/4 cup olive oil
1 T dijon mustard
salt to taste

Combine cucumber, corn and onion and set aside. Put vinegar and a sprinkling of salt in a separate bowl and drizzle olive oil in while whisking the mixture together. Add mustard and whisk together to emulsify the dressing. Pour vinaigrette over salad and enjoy!


Anonymous said...

Loved it! Served it with BarB Q Chicken. It would be good to know how many ears of fresh corn to buy - I bought only two and that yielded only one cup. But no problem just cut down on other ingredients. Will make it again and might cut down on the onion.

Apples and Butter said...

Hi judyd - a good rule of thumb is a 1/2 cup of corn for each ear. If you have a little more or a little less, it's not a problem with this salad as the measurements don't need to be exact. Enjoy!