3
2 ratings

Cucumber, Pomegranate & Corn Salad With Poppy Seeds

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This salad is a major crowd-pleaser and very easy to boot. It always amazes me how much both kids and adults like it....

This salad is a major crowd-pleaser and very easy to boot. It always amazes me how much both kids and adults like it. Serve over leftover room-temperature basmati rice for a one-dish lunch.

Ingredients

  • 4 Kirby (pickling) cucumbers, thinly sliced into rounds
  • 1 Cup cooked corn kernels (fresh or canned)
  • 1/4 Cup pomegranate seeds
  • 1 Tablespoon poppy seeds
  • 3 Tablespoons rice vinegar

  • 1 Tablespoon extra-virgin olive oil
  • 1/4 Teaspoon toasted sesame oil
  • 1/2 Teaspoon sugar
  • Kosher salt, to taste
  • freshly ground pepper, to taste

Directions

In a bowl, toss together the cucumbers, corn, pomegranate seeds, and poppy seeds.

In a small glass bowl, whisk together the vinegar, oils, and sugar until the sugar dissolves. Whisk in
a pinch each of salt and pepper. Drizzle the dressing over the salad and toss to mix well. Serve right away.