Tomato, Cucumber and Corn Salad

Serves: 6

The crunchy cucumber and corn, flavorful tomatoes and spicy dressing make this recipe a favorite.

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:


1 to 1 1/4 pound ripe tomato, cut in small dice
1/2 european cucumber or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 cups frozen corn, thawed
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon aleppo pepper
salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
1 ounce crumbled feta cheese (about 1/4 cup)


Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.


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