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Corn salad


  • 150 m crab sticks
  • 100 m maize canned
  • 200 m fresh cucumbers
  • 100 g boiled rice
  • 100 ml natural lean yogurt


  • Slice the crab sticks and cucumbers and put them in a bowl.
  • Boil the rice, let it cool and add to the slicing.
  • Pour out the corn.
  • Put in a mixture of spices and refill with yogurt.