The original recipe small diced everything the size of the corn. I went with a chunkier salad and used steamed frozen corn.
Reviews say the recipe made a lot of dressing, I'll list my modifications below, you can click the link for the original.
Half of the original recipe (approximately what I listed below) will easily feed 4+ people as a side dish.
Corn and Cucumber Picnic Salad-adapted from Love Foodies
3 ears of fresh or 1 1/2 C frozen corn, cooked and cooled, kernels cut from cob if fresh corn
Approx 1 1/2 cucumbers, peeled if desired and chunked-I had x-large pickling cukes and deseeded them
1/2 small green bell pepper, diced or sliced thin
1/2 small red bell pepper, diced or sliced thin
1/2 small onion, diced or sliced thin
1/4 C + 1 Tblsp Italian Dressing-I like Good Seasons
1 Tblsp fresh lemon juice
1 tsp vinegar-I used cider vinegar
1 tsp sugar
few hearty grinds black pepper
salt to taste-I added a very small pinch
~Mix everything well, chill for at least two hours before serving. I gave my Lock-N-Lock bowl a flip upside down each time I opened the fridge.
Stay cool, eat well and have a happy day:@)