Creamy Corn and Vegetable Salad Recipe

In no particular order, peel and dice the cucumber, wash and dice the red bell pepper, and wash and finely chop the parsley.
½ cup cucumber, ½ cup red bell pepper, 1 tbsp fresh parsley
Next open and strain the canned corn, lentils and mushrooms. Dice the mushrooms into small pieces. Ideally, all the veggies should be approximately the same size as the corn kernels.
½ cup can mushrooms, ½ cup canned corn, 1/4 cup canned lentils
Add all the veggies and parsley to a medium bowl with the mayonnaise, mustard and salt and pepper. Stir everything until well combined and serve.
¼ tsp salt, ¼ tsp pepper, 2 tbsp mayonnaise, 1 tsp Dijon mustard
Serve on its own, as a dip or on crackers.