This is a major crowd pleaser and a super easy salad. It always amazed me how both kids and adults go crazy for it. Serve over basmati rice, and you’re good to go!
Cucumber, Pomegranate, Corn Salad
Servings
4 Servings
Ingredients
- 4 kirby cucumbers peeled
- 1 cup corn kernels fresh or canned
- ¼ cup pomegranate seeds
- 1 tablespoon poppy seeds
- 3 tablespoons rice wine vinegar
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon toasted sesame oil
- ½ teaspoon sugar
- Pinch of kosher salt
- Pinch of black pepper
Instructions
- Slice the cucumber into thin rounds and place in a bowl. Add the pomegranate, corn, and poppy seeds.
- In a small jar, shake together the vinegar, oils, sugar, salt, and pepper. Pour the marinade over the cucumbers and toss well.
- Recipe published in JOY of KOSHER with Jamie Geller Shavuot 2015. Subscribe Now.
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when you say fresh corn kernels, do you mean from a cooked ear of corn?
Fresh corn on the cob can be eaten raw, but if you prefer to cook it first you can.