One main thing drew me to this “Chill-Out Corn Salad” recipe—the unusual combination of chopped cucumber with fresh corn. The fresh cuke would add to the “coolness” factor. It truly was a delightful flavor combination.
If I’d had them on hand, I would have dumped in a small container of fresh pimientos or some chopped red Bell pepper, just because the bright red would have jazzed up the color.
I can see this being a big covered-dish hit at a picnic—as a new take on the popular marinated vegetable salad covered-dish recipe.
We thought it was plenty “cool”.
Chill-Out Corn Salad
1/4 cup oil
2 teaspoons sugar substitute
1/4 teaspoon salt (or salt substitute)
3 tablespoons red wine vinegar
4 ears fresh corn, steamed and cut from cob (or 2 15.25-ounce cans low-sodiium corn, drained and rinsed)
1/2 cup chopped green Bell pepper
1 cup chopped celery
2 cups chopped cucumber
1 cup chopped onion
black pepper to taste
In a medium bowl whisk oil, sugar substitute, salt, and red wine vinegar. Add vegetables and toss. Chill in the refrigerator; then serve. Makes 9 1/2-cup servings. (Source: Chickasaw Nation Nutrition Services)