Cucumber and Corn Salad (Page 3 ) | August 20, 2024

1. Prepare the Cucumbers:
   • Wash and slice the cucumbers into thin rounds.
   • Place the cucumber slices in a bowl and toss them with 1/3 teaspoon of salt.
   • Set aside for 10-15 minutes to allow excess water to drain, then gently squeeze out the extra moisture.
2. Cook the Eggs:
   • Place the eggs in a pot and cover them with water.
   • Bring the water to a boil and cook the eggs for 8-9 minutes until firm.
   • Remove the eggs from the boiling water, cool them in cold water, peel, and chop them into bite-sized pieces.
3. Peel and Grate the Carrots:
   • Peel the carrots and grate them finely.
4. Combine the Vegetables:
   • In a large bowl, mix together the drained cucumber slices, chopped eggs, grated carrots, and cooked corn.
   • Add chopped green onions and minced parsley for extra flavor.
5. Make the Dressing:
   • In a small bowl, whisk together 3-4 tablespoons of thick yogurt and 1 tablespoon of mustard until smooth.
6. Assemble the Salad:
   • Pour the yogurt-mustard dressing over the mixed vegetables and gently toss until everything is evenly coated.
7. Serve:
   • Serve the salad immediately for the best flavor, or chill it in the fridge for a few minutes to let the flavors meld.
   • This salad pairs well with grilled chicken or fish and makes a great side dish for picnics or barbecues.

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