Cucumber, Pea and Corn Salad with Yogurt Dressing

Ingredients

• Cucumber1/2 cup (60 g)
• Peas1/2 cup (100 g)
• Corn1/4 unidad (63 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   When there are 6 minutes left, add the peas.

3. 3

   Step 3

   Once they are tender, remove and drain everything together. You can run them under cold water to reduce their temperature.

4. 4

   Step 4

   Meanwhile, chop the cucumber.

5. 5

   Step 5

   For the dressing, mix the plain yogurt with lemon juice and mustard. Season to taste with salt and pepper.

6. 6

   Step 6

   Place the cucumber, corn and peas in a bowl.

7. 7

   Step 7

   Pour the yogurt dressing, mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cucumber, Pea and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.