Cucumber, Pomegranate & Corn Salad With Poppy Seeds

Name: Cucumber, Pomegranate & Corn Salad With Poppy Seeds
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 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

Kim Kushner|Aug. 13, 2015 10:36 pm EST

3 (2 ratings)

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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. Serve over leftover room-temperature basmati rice for a one-dish lunch.

Servings

5

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 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

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.