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My neighbors' cucumbers plants are going crazy, and she's been bringing me about 4 big cucumbers several times a week. Luckily, my husband loves cucumbers, so I've been making 2 or 3 different cucumber salads and keeping them in covered glass containers in the refrigerator. Easy to pull out as sides for lunch or dinner ~ or just put some into a small bowl as a healthier snack.
I decided to "kick things up a notch" by adding some TEQUILA to the dressing this time ~ although you could substitute orange juice, if you want.
TANGY TEQUILA CUCUMBER CORN SALAD
1/2 large (or 1 whole smaller) cucumber (note below on how I cut it)
about 1/2 smaller sweet white or yellow onion, thinly sliced (then cut the slices into about 1/4" pieces)
1 can corn (drained) ~or~ 1 package frozen corn (thawed, but not cooked) ~or~ 2-3 ears of fresh corn (slice the kernels off the ears, but not really necessary to cook them)
2-3 sweet mini peppers (assorted colors), seeded & diced (could use about 3-4 TB colored bell pepper)
OPTIONAL: 1/2 small jalapeno pepper, seeded & minced
1-2 TB fresh cilantro, chopped
Dressing:
2-3 TB TEQUILA (or you can substitute orange juice)..............2 tsp. light agave nectar
3-4 TB. plain white vinegar..........................................1-2 tsp. Kosher salt
1/2 tsp. cracked red pepper...........................................1 tsp. cumin powder
1 tsp. smoked paprika...................................................1/2 to 1 tsp. chili powder
***
Cutting the cucumber: You want smaller chopped cucumber pieces, so they aren't "giant" compared to the kernels of corn. If you're using an English hothouse cucumber, that's best, so just cut it in 1/2 lengthwise, then in half again, and slice (you'll use the whole cucumber). ** If you're using a regular cucumber, then sizes really vary. Mine were medium-large, so I cut them in half (width-wise), and then cut each piece in half, and cut that in half too (so I had 8 pieces). The inside (with the seeds) should be "pointy" and you can just slice the seeds out now ~ then thinly slice those 8 pieces.
Whisk the dressing together in the bottom of a big bowl. Toss the prepared veggies in there and mix to coat them all well. Then transfer into a covered glass container and keep stored in the refrigerator.
I decided to "kick things up a notch" by adding some TEQUILA to the dressing this time ~ although you could substitute orange juice, if you want.
TANGY TEQUILA CUCUMBER CORN SALAD
1/2 large (or 1 whole smaller) cucumber (note below on how I cut it)
about 1/2 smaller sweet white or yellow onion, thinly sliced (then cut the slices into about 1/4" pieces)
1 can corn (drained) ~or~ 1 package frozen corn (thawed, but not cooked) ~or~ 2-3 ears of fresh corn (slice the kernels off the ears, but not really necessary to cook them)
2-3 sweet mini peppers (assorted colors), seeded & diced (could use about 3-4 TB colored bell pepper)
OPTIONAL: 1/2 small jalapeno pepper, seeded & minced
1-2 TB fresh cilantro, chopped
Dressing:
2-3 TB TEQUILA (or you can substitute orange juice)..............2 tsp. light agave nectar
3-4 TB. plain white vinegar..........................................1-2 tsp. Kosher salt
1/2 tsp. cracked red pepper...........................................1 tsp. cumin powder
1 tsp. smoked paprika...................................................1/2 to 1 tsp. chili powder
***
Cutting the cucumber: You want smaller chopped cucumber pieces, so they aren't "giant" compared to the kernels of corn. If you're using an English hothouse cucumber, that's best, so just cut it in 1/2 lengthwise, then in half again, and slice (you'll use the whole cucumber). ** If you're using a regular cucumber, then sizes really vary. Mine were medium-large, so I cut them in half (width-wise), and then cut each piece in half, and cut that in half too (so I had 8 pieces). The inside (with the seeds) should be "pointy" and you can just slice the seeds out now ~ then thinly slice those 8 pieces.
Whisk the dressing together in the bottom of a big bowl. Toss the prepared veggies in there and mix to coat them all well. Then transfer into a covered glass container and keep stored in the refrigerator.
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