Corn And Cherry Tomato Salad

1. 1

   Combine the yogurt, ketchup and mustard in a large bowl.

2. 2

   Stir in the green onions and dill and set aside.

3. 3

   Bring 2 cups water to boil in small saucepan.

4. 4

   Add the corn and cook for 45 seconds or until tender.

5. 5

   Drain in a colander.

6. 6

   Rinse under cold, running water to stop the cooking and drain again.

7. 7

   Add the dressing along with cherry tomatoes and green peppers and toss well to mix. Place lettuce on plates and spoon corn mixture on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.