Cook corn in a pot of boiling salted water until crisp-tender, 8 to 12 minutes. Run under cold water to cool completely. Slice off kernels with a sharp knife. Peel strips from cucumber, quarter lengthwise, and thinly slice crosswise. Combine in a large bowl with tomatoes, watercress, trimmed and torn into bite-size pieces, and cooked corn kernels. Just before serving, drizzle with vinegar and olive oil, season with coarse salt and ground pepper, and toss.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 8|
|Calories from Fat: 13 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 31.9mg||1 %|
|Potassium 264.5mg||7 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 10.7g|
|Protein 2g||3 %|
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Calories per serving: 64
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