CORN, TOMATO & CUCUMBER SALAD

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Corn, Tomato & Cucumber Salad image

Quick and easy, you can also double the dressing ingredients and add two cups or so of cooked fusilli pasta to make a different pasta salad! Clearly, though, the key to this salad is using the freshest, ripest, garden tomatoes. This is really portable and is great to take to a backyard barbecue, picnic, or tailgating.

Provided by JackieOhNo

Categories     Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil and vinegar dressing
2 tablespoons Dijon mustard
2 teaspoons Tabasco jalapeno sauce
1 large cucumber, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices, about 3 cups
1 (12 ounce) package frozen corn, thawed
2 3/4 lbs tomatoes, cut into wedges
1/2 cup thinly sliced scallion
1/4 cup chopped fresh parsley
1 jalapeno pepper, seeded, ribs removed, minced (optional)

Steps:

  • In large bowl, combine salad dressing, mustard, and Tabasco.
  • Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.

Nutrition Facts : Calories 149.8, Fat 9, SaturatedFat 1.6, Sodium 61.5, Carbohydrate 17.6, Fiber 3.4, Sugar 5.4, Protein 3.2

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