Corn, Tomato & Cucumber Salad
"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."
photo by BakinBaby
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 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)
directions
- In large bowl, combine salad dressing, mustard, and Tabasco.
- Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.
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Reviews
-
Delish! I used regular Tabasco and the taste was great, nice and spicy. You could give this salad a twist by using a raspberry vinegrette. Made for holiday tag. -
This salad is super easy and delicious and perfect served with burgers (we used recipe#170378). Didn't change a thing! Thanks for sharing!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
