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Cucumber & Corn Salad with Poppy & Pomegranate

Cucumber & Corn Salad with Poppy & Pomegranate

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This is the a major crowd pleaser and 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!

Ingredients

  • 4 Kirby cucumber, unpeeled
  • 1 cup corn kernels (use 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
  • ½teaspoon sugar
  • pinch of kosher salt
  • pinch of black pepper

Directions

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.

Kim Kushner is the author of the bestselling kosher cookbook, The Modern Menu.
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