Sweet Summer Corn and Cucumber Salad

5 from 15 votes

Sweet Summer Corn and Cucumber Salad

This Sweet Summer Corn and Cucumber Salad is so easy to prepare and is the perfect summertime side dish. It is bursting with fresh flavor and ready in just about 15 minutes. This will be your new favorite summer salad.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Keyword: gluten-free, vegan

Servings:

Calories: 23kcal

Author: Lora

Ingredients

1 15.25-ounce can whole kernel corn well drained
1 cup peeled and diced cucumber I used English cucumbers
1 cup cherry or grape tomatoes halved
⅓ cup chopped shallot
1 Tablespoon extra virgin olive oil
1 Tablespoon soy sauce use tamari for gluten-free
1 Tablespoon lime juice
1 teaspoon fresh minced ginger
½ teaspoon sea salt more or less, to taste
¼ teaspoon freshly cracked pepper more or less, to taste
¼ cup loosely packed chopped fresh cilantro
¼ cup chopped fresh basil
1 Tablespoon chopped fresh mint

Instructions

Combine all ingredients together in a medium bowl.
Check the flavoring and add more lime juice or salt and pepper if needed. You could also add a bit more fresh herbs if you feel it needs something more. Adjust the flavoring to your taste.
Cover and refrigerate for 15-20 minutes to allow flavors to mingle before serving. You could also serve immediately.

Notes

• Dry the corn well. Whether you use canned or frozen, pat it dry with paper towels before adding. Excess moisture will thin out the dressing and make the salad watery.

• Use tamari instead of soy sauce to keep this fully gluten-free. Coconut aminos work too and add a slightly sweeter note.

• The salad tastes even better after 1 to 2 hours in the refrigerator. The lime and soy dressing soaks into the corn beautifully as it sits.

• Not a cilantro fan? Leave it out and double the fresh basil. The salad is still wonderful with just basil and mint.

• Add avocado right before serving, not ahead of time, so it stays green and does not discolor in the dressing

Nutrition