Corn and Cucumber Salad with Basil and Green Onion
(adapted from Fountain Avenue Kitchen)
3 cups canned corn (I used peaches and cream)
1.5 cups English cucumber, diced to the same size as the corn
1/4 cup green onions, chopped
1/2 cup fresh basil, chopped
2 tbsp mayonnaise (not miracle whip)
Sea salt and freshly ground pepper to taste
1. Combine drained canned corn and cucumber in a bowl.
2. Add remaining ingredients, and stir until combined.
3. Add salt and pepper to taste.
4. Refrigerate until ready to eat.