This cucumber and corn salad is a perfect blend of crisp cucumbers, sweet corn, and vibrant vegetables, all tossed in a creamy yogurt and mustard dressing. The combination of textures and flavors makes this salad incredibly satisfying and refreshing. It’s an excellent choice for those hot summer days when you want something light yet fulfilling. With hard-boiled eggs adding a boost of protein, this salad can stand alone as a complete meal or serve as a delightful side dish.
Preparation Time: 15 minutes
Cook Time: 8-9 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
2 cucumbers
1/3 teaspoon salt
3 eggs
1-2 carrots
80g cooked corn
Green onion, chopped
Parsley, chopped
3-4 tablespoons thick yogurt
1 tablespoon mustard
Directions:
Prepare the Cucumbers:
Peel and slice 2 cucumbers. Place them in a bowl and sprinkle with 1/3 teaspoon salt. Set aside to let them release some water.
Cook the Eggs:
Place 3 eggs in a saucepan, cover with water, and bring to a boil. Let cook for 8-9 minutes until hard-boiled. Once cooked, cool the eggs in cold water, peel, and chop them.
Prepare the Carrots:
Peel and grate 1-2 carrots.
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