Corn & Cucumber Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 140.1
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 270.6 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 4.4 g
- Protein: 4.5 g
View full nutritional breakdown of Corn & Cucumber Salad calories by ingredient
Introduction
A great cold salad to serve with fish A great cold salad to serve with fishNumber of Servings: 4
Ingredients
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3 cups frozen corn kernels, thawed and drained
2 Tbs chopped Italian Pasrley
1/3 cup diet Italian salad dressing (average 35 calories per 2 Tbs serving)
1 lime
Chili Powder
Directions
Keep all ingredients except the lime and chili powder in the fridge until ready to prepare to keep them cold.
Peel the cucumber and slice in half lengthways. Scoop out the seeds with a spoon, then slice into 1/4" slices. Squeeze lime juice over the cucumber and sprinkle it with chili powder to taste. Set aside for about 10 minutes while you prepare the rest of the salad.
Make sure that the corn kernels are fully thawed and drained. Chop the Italian parsley.
Mix the seasoned cucumber slices, corn, parsley and Italian dressing. Toss well and serve cold.
Makes 4 1-cup servings or 8 1/2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BEESTERSMOM.
Peel the cucumber and slice in half lengthways. Scoop out the seeds with a spoon, then slice into 1/4" slices. Squeeze lime juice over the cucumber and sprinkle it with chili powder to taste. Set aside for about 10 minutes while you prepare the rest of the salad.
Make sure that the corn kernels are fully thawed and drained. Chop the Italian parsley.
Mix the seasoned cucumber slices, corn, parsley and Italian dressing. Toss well and serve cold.
Makes 4 1-cup servings or 8 1/2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BEESTERSMOM.
