Corn, Egg and Cucumber Salad

Name: Corn, Egg and Cucumber Salad
Total time: 20 min
Yield: 2
Ingredients: canned corn — 120 г; cucumbers — 2 шт; dill — 10 г; eggs — 2 шт; green onion — 10 г; mayonnaise — 2 ст. л.; black pepper — по вкусу; salt — по вкусу

Russian cuisine

Editorial 20 min 2 servings

Beginner 114 kcal/100 g updated November 12

A quick salad of fresh cucumber, canned corn and boiled eggs with herbs. Serve immediately, before the cucumber releases its juice.

Ingredients

Servings:2

Nutrition facts (per 100 g)

Calories: 114 kcal
Protein: 3.7 g
Fat: 8.7 g
Carbohydrates: 5.2 g

Method

Place the eggs in boiling water and cook for 9–10 minutes, then cool in cold water and peel.
Cut the cucumbers into small cubes and the eggs into slightly larger cubes.
Drain the liquid from the corn and finely chop the green onion and dill.
Combine all the ingredients in a salad bowl, dress with mayonnaise, add salt and pepper and mix.