Sometimes you need a little coolness to balance out a little spiciness. So, try this side veggie as the answer to make your palette happy. Not only is this a great balancing act, this recipe is easy and a great make-ahead for busy camp days; it tastes better after it sits a while so I like to make this in the morning before leaving camp for a day-long hike. It’s a raw preparation so you just chop a few veggies, toss them with a fast dressing and refrigerate until ready to use. There’s a little sweetness from the corn and the balsamic vinegar with a little kick from the red onion. Here’s how you make it. Serves 4. Psst we’re compensated…see our disclosures.
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Cucumber Corn Balsamic Salad camp recipes Camping For Foodies
- 1 cucumber-peeled and chopped
- 8 cherry tomatoes-sliced in half
- 1 c frozen corn kernels (no need to defrost these, they will defrost while this sits)
- 2 T red onion-minced
- 4 T fresh basil chiffonade cut (like little ribbons)
Shake the Dressing
In a small sealable container (I like using old jelly jars for this), add dressing ingredients and shake vigorously until dressing is well blended and emulsified.
- 2 T olive oil
- 2 T balsamic vinegar
- 1 t salt
Toss it all and top with a little more fresh basil
Toss the veggies and dressing together; refrigerate until ready to serve. I like to top with a little more fresh basil for garnish just before serving; the bright bold colors of the un-marinated fresh basil are gorgeous.
Enjoy my favorite camp recipes and see you on the trail!
What do you think?
What do you think? Leave me a comment…I’d love to hear from you!
I love sharing my recipes and tips for enjoying the great outdoors while camping, RV adventuring and relaxing in your own backyard. I’d love to hear what you think and if you’d like to share some of your secrets, I’d love to hear them too! Please leave a comment below and let’s chat.
If you need camping recipes and menu ideas, you can find them here at the Camping For Foodies Camping Recipes list.
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