Cucumber, Pomegranate & Corn Salad With Poppy Seeds

Cucumber, Pomegranate & Corn Salad With Poppy Seeds
3 from 2 ratings
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.
  • 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 tablespoon 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
  1. In a bowl, toss together the cucumbers, corn, pomegranate seeds, and poppy seeds.
  2. 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.