No Cook Corn and Cucumber Salad
This corn and cucumber salad is a favorite for busy weeknights. With a delicious blend of corn, cucumber, tomatoes, edamame and red onion, this corn and edamame salad is brought together with a delicious honey lemon dressing.
Ingredients
- 8-10 oz frozen shelled edamame
- 1 15-oz canned sweet corn or two ears of fresh corn on the cob
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, diced
- 2 Tbsp medium basil leaves, cut or chiffonade
Honey Lemon Vinaigrette
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 5 Tbsp lemon juice
- 1 Tbsp honey
- 1/4 tsp salt
Instructions
- Let the frozen edamame thaw or microwave for a few minutes and add to a large bowl. Add the canned corn and diced veggies.
- Mix your dressing ingredients and pour over the salad. Using tongs or a wooden spoon, gently mix it to disperse the dressing.
- Add basil on top and gently mix again if you’d like.
Notes
Storage - If serving later, keep dressing separate and pour over before enjoying.
Nutrition
Calories: 199kcalCarbohydrates: 36gProtein: 10gFat: 4gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 709mgFiber: 6gSugar: 9gVitamin A: 587IUVitamin C: 18mgCalcium: 70mgIron: 3mg
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