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

Annonce:

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.
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.
Peel and Grate the Carrots:
- Peel the carrots and grate them finely.
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.
Make the Dressing:
- In a small bowl, whisk together 3-4 tablespoons of thick yogurt and 1 tablespoon of mustard until smooth.
Assemble the Salad:
- Pour the yogurt-mustard dressing over the mixed vegetables and gently toss until everything is evenly coated.
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.