Cook the corn in salted water until fully cooked. Strain and pour into serving bowl. Boil and green beans and eggs separately. Cut the cucumber into cubes, onions rings, celery into small strips and add them to the corn. Domatchetata wash and cut them in half, add the green beans, parsley and chopped mint. Make a dressing of olive oil, lemon juice, salt and pepper. Season the salad and stir it. Peel the eggs and cut them into quarters and decorate them with salad.