Cucumber, Pomegranate & Corn Salad With Poppy Seeds

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

Kate Sears

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.

5
Servings
128
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
3g
13%
Carbohydrate, by difference
22g
17%
Protein
3g
7%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
21mg
2%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
41µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Niacin
1mg
7%
Phosphorus, P
53mg
8%
Selenium, Se
3µg
5%
Sodium, Na
219mg
15%
Water
36g
1%

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.