Summer Corn and Cucumber Salad
Ingredients
1 can no salt added canned corn, drained
2 Tbsp butter
½ cucumber, sliced then quartered
¼ cup chopped red onion
1 lime, zested and juiced
Salt and pepper to taste
Olive oil to drizzle
Directions
Melt the butter in a skillet over medium high heat. Add the corn and saute with a pinch of salt until tender and darker in color, about five minutes.
In a large mixing bowl, combine the sauteed corn, chopped red onion, cucumber, parsley, zested lime and lime juice. Toss to combine. Add salt and pepper to taste and drizzle with olive oil, if desired.
Refrigerate until ready to serve.
Nutritional Information
4 Servings
Serving Size: ¼ of salad
Calories: 170
Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 40mg
Total Carbohydrate: 20g
Fiber: 2g
Protein: 2g
Potassium: 250mg
Phosphorous: 16.41mg
*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.