Cucumber, Pomegranate & Corn Salad with Poppy Seeds


Preparation info

  • Serves


    • Difficulty


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

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.


  • 4 Kirby (pickling) cucumbers, about 1 lb (500 g) total weight, thinly sliced into rounds


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.