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Refreshing Corn and Cucumber Picnic Salad for Summer Fun

Enjoy this quick and vibrant Corn and Cucumber Picnic Salad, a perfect addition to any summer gathering.
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Prep Time 15 minutes
Cook Time 7 minutes
Chilling Time 2 hours
Total Time 2 hours 22 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Corn Fresh, frozen, or canned
  • 1 large Cucumber Opt for English cucumbers to avoid bitterness
  • 1 medium Red Pepper Feel free to mix in yellow or orange
  • 1 medium Green Pepper Can swap for diced celery
  • 1/2 medium Onion Red onion preferred for milder taste
For the Dressing
  • 1/2 cup Italian Dressing Customize with homemade dressing if desired
Optional Add-Ins
  • 1 cup Celery Adds extra crunch
  • 1 cup Diced Tomatoes Boosts freshness and color
  • 1 cup Cooked Pasta Consider orzo for an interesting twist

Equipment

  • Large mixing bowl
  • knife
  • Cutting Board
  • whisk

Method
 

Step-by-Step Instructions
  1. Cook the corn by boiling for 5-7 minutes until tender. Transfer to ice bath to cool.
  2. Chop the cucumber, red pepper, green pepper into bite-sized pieces, and finely chop the onion.
  3. Prepare the dressing by mixing Italian dressing with optional seasonings until well combined.
  4. Combine cooled corn and vegetables in a large mixing bowl and drizzle with dressing. Toss gently.
  5. Chill the salad in the refrigerator for at least 2 hours (overnight is ideal).
  6. Serve the salad cold and enjoy, garnishing with fresh herbs if desired.

Notes

This salad is perfect for potlucks and can be customized with various ingredients according to personal taste.