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Corn, Cucumber, and Herb Salad

Course Side Dish
Cuisine American
Keyword basil, chives, Corn, Cucumber, healthy, salad, summer
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 575 g Cooked Corn Kernels, Cut off of the Cob* (Approx. 5 cobs) 97 CHO
  • 400 g Cucumber, Sliced and Quartered (Approx 2) 12 CHO
  • 5 g Chives, Sliced 0 CHO
  • 10 g Fresh Basil, Sliced into Ribbons 0 CHO
  • 2.5 Tbsp Mayonaise 0 CHO
  • Salt and Pepper to Taste 0 CHO

Instructions

  1. Mix all ingredients together. Serve immediately or refrigerate and store for up to 1 day before serving. 

Recipe Notes

*To cut the kernels off of the cob, a good trick to reduce the mess of corn flying all over the kitchen...is to take a large bowl, within that bowl take a small bowl and turn it upside down. You then used the upside down small bowl to cut the corn on. The kernels will fall into the larger bowl as they are cut. 

 

Carbohydrate Count

0.11 CHO/g

or

1/4 cup (50g) = 5.35 CHO