Ingredients
1 cup of sweet corn kernels (fresh, frozen, or canned)
2 medium cucumbers, diced
1 red bell pepper, chopped
1 small red onion, finely diced
1 cup cherry tomatoes, halved
2 hard-boiled eggs, chopped
2 tablespoons fresh parsley or dill, chopped (optional)
Dressing:
1 tablespoon Dijon mustard
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
Prepare the Vegetables: In a large bowl, combine the diced cucumbers, corn kernels, red bell pepper, red onion, cherry tomatoes, and chopped hard-boiled eggs.
Make the Dressing: In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth and creamy.
Combine: Pour the dressing over the vegetable mixture. Toss gently until everything is well-coated with the dressing.
Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with fresh parsley or dill if desired.
Tips:
This salad pairs perfectly with grilled meats or fish for a complete summer meal.
Feel free to customize with your favorite add-ins, like avocado, feta cheese, or sunflower seeds for extra crunch!
Enjoy.