Name: Cucumber Corn Salad
Prep time: 20 minutes
Cook time: 5 minutes (if boiling corn)
Yield: 20
Cuisine: South Indian
Ingredients: 10 large Cucumber (peeled and diced); 10 cups Corn Kernels (boiled and cooled, or canned); 5 large Capsicum (Bell Peppers) (finely chopped); 2 cups Cilantro (finely chopped); 1 cup Olive Oil (extra virgin preferred); 0.5 cup Lemon (freshly squeezed); 2 tablespoon Salt (adjust to taste); 2 teaspoon Coriander Seeds (adjust to taste)

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How to Prepare

Dice the cucumbers into small bite-sized pieces and place them in a large mixing bowl.
Add the boiled and cooled corn kernels to the bowl with cucumbers.
Chop the red bell pepper and add it to the mixture.
Finely chop the cilantro and sprinkle it over the vegetables.
In a small bowl, whisk together olive oil, lime juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss everything together until well combined.
Refrigerate the salad for 10-15 minutes to let the flavors meld before serving.