Cucumber & Corn Belly Fat-Burning Salad
A fresh, flavorful salad that helps reduce bloating, supports digestion, and keeps you full—with the added fiber and sweetness of corn!
Ingredients (Serves 2–3):
- 2 large cucumbers, thinly sliced
- 1 cup cooked corn kernels (fresh, frozen, or canned—drained)
- 1 medium lemon, juiced
- 1 tablespoon apple cider vinegar (with the “mother”)
- 1 tablespoon olive oil
- 1 tablespoon fresh dill or parsley, chopped
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
- 1 small red onion, thinly sliced (optional)
- A pinch of chili flakes (optional for metabolism boost)
Instructions:
- Prepare the Veggies & Corn:
Slice cucumbers and onion. If using fresh or frozen corn, steam or boil it and let cool. - Make the Dressing:
Whisk together lemon juice, apple cider vinegar, olive oil, salt, and pepper in a small bowl. - Combine & Toss:
In a large mixing bowl, add the cucumbers, corn, and onion. Pour the dressing over and toss well. - Garnish & Chill:
Add chopped dill or parsley, and chili flakes if desired. Let sit in the fridge for 10–15 minutes. - Serve Cold:
Enjoy as a snack, side, or light main meal.
Q&A: Cucumber & Corn Salad for Fat Loss
Q1: Does corn add too many carbs for weight loss?
A: Not necessarily! Corn is rich in fiber, which helps you stay full and satisfied. One cup only adds about 125 calories and is a great balance to the salad’s lightness.
Q2: Can I meal prep this?
A: Yes, but for best texture, eat it within 24 hours. Store in the fridge and toss again before serving.
Q3: Can I skip the vinegar?
A: You can, but apple cider vinegar adds tang and may help regulate blood sugar. If needed, use more lemon juice instead.
Q4: What protein pairs well with this?
A: Add grilled chicken, tuna, chickpeas, hard-boiled eggs, or feta cheese to make it a complete, nourishing meal.