Cucumber, Corn, & Radish Salad

We had some crazy weather last night–torrential downpour, thunderstorm, and no power for 5 hours. Of course this happens on the night friends were coming over for a BBQ. In the end, it all worked out and a BBQ in the dark was actually pretty fun! I prepared some steaks, shrimps marinated in a chili-garlic-orange sauce, Kimberly Snyder’s quinoa, avocado, and corn salad, grilled asparagus and peppers, homemade lemonade, and vanilla ice cream with sprinkled Skor bits. Deelish!

I snacked on this cucumber salad while preparing the food for the BBQ, which was part of Kimberly Snyder’s blog assignment. I hope you like it!

Cucumber, Corn, & Radish Salad8161_1402713396

Serves 1-2

  • 2 middle eastern cucumbers, sliced
  • 1/2 cup frozen organic corn, thawed
  • 4 radishes, sliced
  • Juice of 1/2 lime
  • 1/2 tsp rice vinegar
  • 1 tsp sesame oil
  • Pink Himalayan salt, to taste
  • 1 tsp sesame seeds

Combine the cucumbers, corn, and radish in a bowl. Add the remaining ingredients to the vegetables.


Mix, and enjoy!


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