Salad of corn and eggs quickly. Salad with corn and eggs. With Korean carrots and sausage

In many salads, corn and eggs are standard ingredients. These components, perhaps, will not surprise anyone. But if you add not only standard products to the egg, but, for example, smoked fish or pineapples, you get a completely new, extravagant dish that cannot but arouse interest. It is these seemingly simple products that turn out to be incredibly festive, tasty, colorful and fragrant, but at the same time affordable. Thanks to this, you can cook them at least every day, bringing joy to life.

Incredibly tasty salad with corn and egg is obtained, in which not only the simplest products are added, but also some of the best seafood. It has so many different flavor notes that it’s not even immediately possible to understand what its composition is. The aroma is so rich that even with the mere sight of a salad of corn and eggs, the appetite flares up with incredible force.

Necessary components for a salad with corn and eggs:

• 400 gr. smoked fish;
• 200 gr. canned squid;
• 0.5 lime;
• 3 large eggs;
• 50 gr. peas from a jar;
• 80 gr. mayonnaise;
• 50 gr. corn from a jar;
• 1 small apple

Egg Corn Salad:

1. The fish is first of all separated from the bones and then cut into thin slices on the board.
2. Peeled limes are also cut into thin slices.
3. Peeled and boiled squids are placed on a board and cut into thin strips with a knife.
4. The eggs are laid out in a saucepan, poured with water and boiled for no more than twelve minutes after boiling. After this time, the boiling water is drained, and cold water is poured in, in which they are cooled. After they are already cleaning, the squirrels are rubbed on a grater.
5. I throw the corn and peas into a colander and strain the marinade.
6. The apple is washed, cut in half, one part is cut into slices and sprinkled with lime juice, the other is thin straws.
7. Pour all the products prepared for this moment into a salad bowl, pour mayonnaise and mix.
8. Decorate the salad with corn, peas, eggs with apple slices.

Tip: to make the apple look beautiful and not darken, it must be sprinkled with lime juice after slicing. Thanks to the acid, such an undesirable process can be prevented.

Salad corn, egg, sausage

The range of colors and tastes in this is so diverse that a salad with corn and eggs is not left unattended under any circumstances. Tender corn goes well with fragrant cucumbers. Adding sausage is the perfect option to make a corn and egg salad hearty and nutritious.

Required components:

• 250 gr. boiled sausages;
• 150 gr. corn in a jar;
• 2 large cucumbers;
• 2 large eggs;
• 1 small onion;
• 20 gr. green onions;
• 120 gr. mayonnaise;
• 2 gr. salt.

Salad with corn and sausage and eggs:

1. The eggs are placed in a saucepan filled with water and boiled. Upon completion of cooking, all boiling water is drained and poured with ice, it is cooled in it. Then they are already cleaned and cut into small cubes with a knife.
2. The cucumber is washed, freed from the skin and, according to the same principle as the eggs, are cut.
3. The greens are washed and finely chopped.
4. Onions are peeled and cut into half rings.
5. A jar of corn is opened and the marinade is decanted.
6. The sausage is cleaned from packaging and cut into cubes.
7. Everything is poured into a salad bowl, mayonnaise is added and mixed with a spoon.

Tip: so that the onion is not sharp, but pleasantly sweet, it is recommended to pickle it. Pour chopped onion plates with a mixture of vinegar with water, sugar and salt. To withstand it in such a mixture is enough for ten minutes, and then just squeeze it out with your hands.

Salad with corn, cheese and eggs

There are many unusual nuances in the recipe for this dish, which must be taken into account. Even the smallest departure from the specified recipe will not allow you to achieve the desired result. But you should not be afraid and refuse to cook, everything is quite simple and extremely clear. The end result is self-sufficient, perfect and very unusual, but insanely delicious.

Required components:

• 300 gr. smoked chicken;
• 2 beam heads;
• 200 gr. potatoes;
• 4 large eggs;
• 3 processed cheese;
• 150 gr. corn in a jar;
• 200 gr. almond nuts;
• 5 sprigs of rosemary;
• 180 gr. mayonnaise.

Salad corn, egg, cheese:

1. The onion is cleaned, washed and chopped with thin slices with a knife. Then they pour it with boiling water and insist for about five minutes, after which they simply throw it into a colander.
2. Chicken meat is separated from the bones and cut with a knife into small cubes.
3. Eggs are boiled in a saucepan with water and cooled forcibly, cleaned and chopped in the same way as a chicken.
4. Put the potatoes in a saucepan with water and boil. After cooking, be sure to douse cold water and chill. Then they clean it and rub it on a medium-sized grater.
5. On the same grater, cheeses are also grated.
6. A quarter of the almonds indicated in the recipe are chopped with a knife and mixed with cheese.
7. From the jar, the corn is laid out in a colander and left for a few minutes.
8. They take a wide dish and put all the products into it in layers, forming two pine cones, not forgetting to coat all the products with mayonnaise.
9. Put potatoes and chicken on the bottom.
10. Next is onion and corn.
11. Then eggs and curds with chopped almonds.
12. The surface is covered with whole almonds, imitating real cones.
13. Sprigs of rosemary are placed between the resulting cones, as a pine branch.

Tip: Corn is best purchased in glass jars. Tin cans can contain dark, unattractive grains that will spoil the appearance of the salad.

Corn salad, eggs

Fried mushrooms in this salad are simply irreplaceable. They add a special grace to the dish and make it perfect. Even the most ordinary products in this case acquire an unforgettable taste and amazing, rich aroma. Yes, and corn is felt in a completely different way due to the addition of mushrooms to the salad, it acquires a unique flavor.

Required components:

• 400 gr. corn from a jar;
• 1 large carrot;
• 1 head of onion;
• 300 gr. mushrooms;
• 3 large eggs;
• 2 medium pickled cucumbers;
• 20 gr. oil;
• 80 gr. mayonnaise.

Corn and Egg Salad:

1. Carrots are washed with a brush, peeled and rubbed on a medium-sized grater.
2. They clean and wash the onion, finely chop it on the board.
3. The mushrooms are washed, sorted, the film is peeled off the caps and cut into thin slices.
4. Pour onions, carrots and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated. After frying, be sure to cool.
5. Eggs are boiled in a small saucepan with water, then boiled water is filtered and cold water is poured, cooled and cleaned, chopped finely with a knife.
6. Cucumbers are cut into strips and squeezed a little by hand
7. The corn is transferred to a colander, dried.
8. Pour the products into a salad bowl, add mayonnaise to them, add salt and pepper, mix everything with a spoon.
9. Transfer to a dish and, if desired, decorate with chopped herbs and mushrooms.

Salad of corn, eggs and crab sticks

What makes this dish special is not even the composition, although it is impeccable, but the design, the presentation itself. Products in this case are not randomly scattered around the plate, as is most often the case, but are laid out in layers. It turns out very beautiful, spectacular and unforgettable. On the festive table such a salad will become, if not the main dish, then certainly the brightest.

Required components:

• 4 medium-sized potatoes;
• 150 gr. champignons;
• 150 gr. crab sticks;
• 4 large eggs;
• 100 gr. hard cheese;
• 150 gr. corn in a jar;
• 20 ml. refined vegetable oil;
• 120 gr. mayonnaise;
• 2 gr. salt.

Salad corn, egg, crab sticks:

1. Using a regular brush, wash potatoes. After washing, they are boiled in a saucepan filled with water, and immediately after the end of cooking, they are poured with cold water, then it is drained, and the vegetables are cooled and cleaned.
2. The eggs are boiled in another saucepan. After cooking, they also get rid of boiling water and cool the same way as vegetables before. Only then do they clean it.
3. Peeled potatoes on a medium-sized grater are tinder.
4. It is the potatoes that are laid out in the first layer, slightly salted and smeared with mayonnaise.
5. The next layer is laid out, cut into small cubes, eggs.
6. Strain the corn from the marinade and carefully lay out.
7. Mushrooms are washed, chopped and fried for vegetable oil adding the required amount of salt and black pepper. Then spread on top of the corn and coat with mayonnaise.
8. Cheese is crushed with a large grater.
9. Thawed crab sticks are separated from the film and finely chopped.
10. Top the finished salad with mayonnaise, decorate with grated cheese and dill.

Only at first glance salad rice, corn, egg may seem primitive. Having learned about all the possible variations of such salads, the opinion changes dramatically. You can add a huge number of products to them, including both simple tomatoes and bell pepper, and more refined exotic fruits, seafood, meat and sausage. In addition to the fact that the composition can be chic, the presentation is far from the most ordinary. Due to the design alone, these dishes turn out to be on top, and when the first sample is taken from them, there is nothing more to say - everything is perfect in them, just perfect, despite the seemingly very simple composition.

Canned corn salads are prepared not only with the addition of crab sticks. There are interesting and very tasty recipes.

Salads with corn are tasty and satisfying. Consider some interesting salads with.

Classic salad with crab sticks and corn

Salad with crab sticks has ceased to be a delicacy for a long time and is prepared not only for the holidays, but also to diversify the everyday menu. You can add fresh cucumber to the crab salad with corn, which gives the dish freshness and makes the flavor more original.

• 200 g sticks;
• 2 fresh cucumbers;
• 3 eggs;
• mayonnaise and sour cream for dressing;
• a can of corn;
• bunch of fresh herbs.

Cooking:

1. Drain water from corn and place in salad bowl.
2. Cut the crab sticks into thin pieces and add to the sticks.
3. Cut cucumbers into thin strips. To make the salad more tender, you can remove the peel from them.
4. Rinse the greens well and chop finely.
5. Boil eggs, cut into small cubes.
6. Combine all ingredients together and mix well.
7. Mix 2 tablespoons of sour cream with the same amount of mayonnaise and season the salad.

Crab Cucumber Corn Salad is ready to serve.

Salad with Chinese cabbage and corn

Chinese cabbage I easily began to replace the usual white cabbage in salads and has a neutral taste, which does not spoil the quality of the dishes. Cabbage goes well with corn and. The dish is prepared very quickly, which is a plus. You can replace the sticks with crab meat.

Ingredients:

• greens fresh or dried;
• 200 g of crab meat or a pack of sticks;
• mayonnaise;
• half a can of corn;
• 1/3 head of Beijing cabbage;
• 2 eggs;
• fresh cucumber.

Cooking steps:

1. Boil and cool the eggs, then cut into small cubes.
2. Cut sticks or meat into small pieces. Cut the cucumber into strips finely, you can remove the peel if it is hard.
3. Wash the cabbage and shake off the water well, otherwise it will go into the salad and it will turn out to be watery. Chop into strips, not very small.
4. Put all the ingredients in a salad bowl, add corn and mayonnaise. Ready salad can be sprinkled with herbs.

Required Ingredients:

• 2 potatoes;
• 250 g chicken fillet;
• a can of corn;
• 2 pickles;
• mayonnaise.

Preparing the salad:

1. Cut the meat into small pieces and fry.
2. Boil the potatoes in their skins, cool and peel. Cut the vegetable into small cubes.
3. Chop the cucumbers, chop the greens, drain all the liquid from the corn.
4. Combine all ingredients in a salad bowl and season with mayonnaise.

Delicious salad with corn and chicken meat can be served on holidays. Guests will like it with an interesting combination of ingredients.

A delicious salad can be made from corn and sausage. The salad is crispy and light. Fresh cucumber will make the dish fresh in spring, and corn will add a slight sweetness.

Ingredients:

• 300 g of smoked sausage;
• a can of corn;
• mayonnaise;
• 2 fresh cucumbers;
• 4 eggs.

Cooking:

1. Boil hard-boiled eggs in salted water, cut into oblong pieces.
2. Cut the sausage into not very long strips.
3. Cut fresh cucumbers into strips, drain water from corn.
4. Mix all ingredients and add mayonnaise. Add black pepper and salt to taste.

A simple and at the same time delicious salad with sausage and cucumbers will appeal to family and guests.

For cooking, you can use boiled and canned corn, and red beans.

Cooking Ingredients:

• 2 spoons of sour cream;
• 250 g cheese;
• pickled cucumber;
• 400 g beans;
• 100 g rye crackers;
• 300 g of corn;
• a spoonful of starch;
• green onions;
• bunch of fresh herbs.

Cooking:

1. Boil beans and corn. If you choose canned foods, drain them well.
2. You can take store-bought crackers, or you can make your own. Cut the bread into small cubes, salt it a little and dry it in an open oven on a baking sheet.
3. Chop the cucumber into small cubes, chop the greens and add to the corn and beans.
4. Dress the salad with sour cream, add salt and black pepper if necessary.
5. A piece of cheese will be needed to make a basket in which the salad will be served. Pass the cheese through a grater and mix with starch. Pour the cheese into the heated skillet. When cheese is melted, remove from heat. While the cheese pancake is hot, cover the upside down glass with it and shape into a basket.
6. Add crackers before serving salad.

Salad with canned corn is one of the most popular and favorite dishes among our compatriots. It has always been actively used to prepare various dishes, but when canned corn appeared on store shelves, this product became one of the main products for many housewives. The reason for this state of affairs is quite simple. Firstly, canned corn has a very delicate, pleasant taste. Secondly, it is quite low-calorie and is used in the preparation of many dishes. Thirdly, canned corn does not need to be processed before cooking, which greatly simplifies and speeds up the cooking process.

Another positive quality canned corn is its usefulness. As you know, corn itself is a very useful cereal, which contains vitamins of groups B and E, magnesium and other useful trace elements. After the heat treatment that it undergoes after conservation, most of these trace elements are retained in the product.

Canned corn can be used in a wide variety of dishes and, of course, in salads. Salads with such a product always turn out tasty and tender, but in order for them to have a richer taste and aroma, one small trick should be used.

Experienced chefs advise when preparing salads with corn, always add a little liquid from corn to them. So that the salad does not turn out to be too watery, you can partially replace the product that is used to dress the dish with corn liquid. These products include: mayonnaise, sour cream, olive oil, etc.

How to cook a salad with canned corn - 15 varieties

Such a salad can be prepared at any time of the year, but in the summer it will be the most delicious and healthy. After all, it is at this time of the year that vegetables are the most delicious, fragrant and rich in useful substances.

Ingredients:

• White cabbage - 300 gr.
• Fresh cucumber - 2 pcs.
• Fresh tomato - 1 pc.
• Onion - 1 pc.
• Canned corn - 3 tbsp. l.
• Pitted olives - 6 pcs.
• Fresh dill - 1/2 bunch
• Lettuce leaves - 4 pcs.
• Balsamic vinegar - 1 tbsp. l.
• Olive oil - 3 tbsp. l.
• Salt, pepper - to taste

Cooking:

Wash the cabbage, dry it, finely chop it, lightly knead it with your hands and put it in a deep bowl. Peel the onion, wash and cut into thin half rings. My tomato and cucumber and cut them into slices. Add the chopped vegetables to the cabbage. Wash and dry dill and lettuce. Finely chop the dill, and tear the lettuce into small pieces with your hands. Add the prepared herbs to the bowl. We drain the water from the corn, and cut the olives into two parts and add them to the other ingredients.

Mix everything thoroughly, salt and pepper to taste and season olive oil and balsamic vinegar. Mix the salad and serve.

A very tasty and aromatic dish that has a discreet and delicate taste. Having prepared it, you can give your meal an English restraint and calmness.

Ingredients:

• Canned corn - 300 gr.
• Chicken breast - 1 pc.
• Champignons - 500 gr.
• Fresh tomatoes - 3 pcs.
• Crackers - 100 gr.
• Mayonnaise - 150 gr.

Cooking:

Peel the chicken breast, wash, boil, cool and cut into cubes. Wash tomatoes and cut into small pieces. My mushrooms, cut and fry. Drain liquid from corn.

We combine the chopped chicken breast, corn, mushrooms, tomato and croutons. Mix everything and season.

For this salad, it is best to use just salty croutons, without any aftertaste.

This dish is best served in serving bowls. It will be a wonderful decoration for any buffet table. And the pleasant and delicate taste of the salad will perfectly emphasize the taste of light alcoholic drinks.

Ingredients:

• Sprats - 2 cans
• Canned corn - 1 can
• Chicken eggs - 3 pcs.
• Potatoes - 2 pcs.
• Onion - 2 pcs
• Processed cheese - 100 gr.
• Vinegar - 3 tbsp. l.
• Water - 3 tbsp. l.
• Salt - to taste
• Mayonnaise - 5 tbsp. l.
• Ryazhenka - 4 tbsp. l.
• Black ground pepper - to taste

Cooking:

We start preparing the salad by pickling the onion. To do this, clean the onion, wash, cut into half rings and pour hot water with vinegar. Onions should stand in this marinade for at least 1 hour.

Put sprats and half of the oil on a plate and knead with a fork. You should get a homogeneous mass. My potatoes, boil, cool, peel and three on a coarse grater. Boil the eggs, cool clean and rub on a coarse grater. Processed cheese should also be grated on a coarse grater.

To make the cheese easily rubbed, it should be about 30 minutes. place in the freezer.

Now it's time to prepare the dressing. To do this, in a small bowl, mix mayonnaise, fermented baked milk and ground black pepper.

When all the ingredients are prepared, we proceed to the formation of the salad. It is laid out in layers in the following sequence:

1. The first layer is potatoes and salt;
2. The second layer is sprats;
3. The third layer is onions;
4. The fourth layer is eggs;
5. The fifth layer is cheese;
6. The sixth layer is corn.

We coat each layer of lettuce with dressing. Before serving the salad, it is advisable to brew in the refrigerator for 15-20 minutes.

This is a classic version of cooking salad with corn. It was according to this recipe that in the 90s our mothers prepared salads with this product.

Ingredients:

• Canned corn - 350 gr.
• Crab sticks - 400 gr.
• Rice - 200 gr.
• Chicken egg - 5 pcs.
• Green onion - 1 bunch
• Parsley - 1 bunch
• Mayonnaise, salt - to taste

Cooking:

Drain liquid from corn. We clean the crab sticks and cut into small cubes. Boil the rice until fully cooked, rinse and cool. Boil the eggs, cool, peel and cut into small cubes. Wash the onion and parsley, dry and finely chop.

We combine all the ingredients, salt, season with mayonnaise and mix thoroughly. Salad is ready!

This is just a wonderful dish for those who want to get rid of extra pounds and at the same time not infringe on themselves in the consumption of delicious food.

Ingredients:

• White cabbage - 1/2 head
• Fresh cucumber - 2 pcs.
• Canned corn - 100 gr.
• Sour cream - 70 gr.
• Salt, herbs - to taste

Cooking:

Wash cabbage, dry, finely chop and chop. My cucumber, cut off the skin on the edges and cut into slices. Drain liquid from corn. Wash greens, dry and finely chop.

We combine all the ingredients in one container, salt, season with sour cream and mix thoroughly.

This dish is not in vain got such a name. Some of the ingredients in this salad are fresh vegetables. Salad "Winter" seems to let us know that winter is also a wonderful time of the year, during which the earth gains strength to give us its wonderful gifts in the form of vegetables from which the salad "Winter" is made.

Ingredients:

• Canned red beans - 1 can
• Red Bell pepper- 1 PC.
• Tomatoes - 2 pcs.
• cilantro - 1/2 bunch
• Salt, ground black pepper, lime juice, olive oil - to taste
• Red onion - 1 head

Cooking:

Wash the peppers and tomatoes and cut into medium-sized pieces. We clean the onion, wash it and chop it in half rings. Wash cilantro, dry and finely chop. Drain liquid from beans and corn.

In a deep bowl, mix corn, beans, onions, tomatoes, cilantro and pepper. All this is salted, peppered, poured with lime juice and olive oil. Mix the salad thoroughly before serving.

Such a salad can be safely attributed to the category of meat, however, compared to meat, it is prepared much faster and easier.

Ingredients:

• Cooked-smoked sausage - 200 gr.
• Hard cheese - 150 gr.
• Fresh cucumber - 2 pcs.
• Canned peas - 0.7 tbsp.
• Canned corn - 0.7 tbsp.
• Mayonnaise - 200 gr.
• Dill - 1 bunch

Cooking:

We clean the sausage and cut into strips. Three cheese on a large grater. My cucumbers and cut into strips. Drain liquid from corn and peas. Dry my chicken and finely chop.

We combine all the ingredients, season with mayonnaise, salt if necessary and mix thoroughly.

This dish is a kind of tandem of seafood and earthly gifts. In it we combine fish with corn.

Ingredients:

• Canned tuna - 1 can
• Pickled cucumber - 4 pcs.
• Canned corn - 200 gr.
• Onion - 1 head
• Chicken egg - 4 pcs.
• Mayonnaise - 100 gr.
• Greens, salt - to taste

Cooking:

Eggs are boiled, cooled and cleaned. We clean the onion, wash it. My cucumbers. Now we rub the cucumbers, onions and eggs on a coarse grater. We chop the tuna. Wash greens, dry and finely chop.

We combine all the ingredients in a deep salad bowl, season with mayonnaise, salt to taste and mix.

This dish is one of the interpretations of the legendary salad with crab sticks and corn. Its feature is a sweetish taste, which is provided by the presence of pineapples in the dish.

Ingredients:

• Crab sticks - 400 gr.
• Chicken eggs - 4 pcs.
• Hard cheese - 100 gr.
• Canned corn - 1 can
• Canned pineapples - 400g.
• Mayonnaise - to taste

Cooking:

Boil, cool, peel and rub the eggs on a coarse grater. Three cheese on a large grater. Drain liquid from corn. If pineapples are in rings, then they should be cut into small cubes. Three crab sticks on a coarse grater. Each ingredient is placed on a separate plate.

Now let's start shaping the salad. The ingredients should be laid out in the following order:

1. The first layer is 1/2 of the eggs;
2. The second layer is pineapple;
3. The third layer is crab sticks;
4. The fourth layer is cheese;
5. The fifth layer is corn;
6. The sixth layer is the remaining egg.

Each layer of lettuce is smeared with mayonnaise. Before serving, the salad should be soaked and stand for about an hour in the refrigerator.

In order not to wait until the salad is soaked, you can season the chopped ingredients with mayonnaise separately before forming the dish. So the salad will immediately be saturated with mayonnaise and you won’t have to wait.

One of the most successful combinations of products is the combination of Beijing and corn. With this combination, the salad becomes crispy. If you add croutons to it, then it is very satisfying.

Ingredients:

• Canned corn - 1 can
• Canned beans - 1 can
• Beijing cabbage - 1 pc.
• Mayonnaise, crackers with cheese flavor - to taste

Cooking:

Wash Chinese cabbage, dry and cut into small ribbons. Drain liquid from corn and beans.

Put corn, beans, chopped cabbage and croutons in one container. Mix everything and season with mayonnaise.

Salad with corn, fresh cucumbers and carrots will be a great addition to any side dish. It pairs best with mashed potatoes. Also, such a salad will perfectly complement the taste of any meat.

Ingredients:

• Corn - 1 can
• Fresh cucumber - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 2 cloves
• Mayonnaise - 2 tbsp. l.
• Sour cream - 1 tbsp. l.
• Dill - 1 tbsp. l.
• Salt - to taste

Cooking:

We clean the carrots, wash and rub on a coarse grater. My cucumber, peel and three on a coarse grater. Drain liquid from corn. Wash greens, dry and finely chop. We clean the garlic, wash it and pass it through the garlic maker.

We combine sour cream with mayonnaise, dill, salt, garlic and mix everything thoroughly. Salad dressing is ready.

Mix corn, carrots, cucumber. Pour dressing over vegetables and mix thoroughly. Enjoy your meal!

"Sweetie" is a very unusual salad. It includes both vegetables and fruits. It is for this reason that Slastyona has a very unusual taste.

Ingredients:

• Apple - 2 pcs.
• Canned pineapple - 1 can
• Chicken fillet - 1 pc.
• Canned corn - 1 can
• Mayonnaise - to taste

Cooking:

We clean the chicken fillet from the skin, boil in salted water, cool and cut into cubes. We clean and wash apples. Cut apples and pineapples into cubes.

Well, who does not want to cook simply, but to make it tasty? Of course, this is the dream of any hostess. That is why I want to offer you a simple recipe for a delicious corn salad for every day. The ingredients are readily available and the cooking time is almost non-existent. Try!



Ingredients:

• Canned corn - 1 can
• Eggs - 3 pcs.
• Hard cheese - 200 g
• Mayonnaise

Step by step photos of how to make a simple and delicious salad with corn:

Eggs are boiled and cooled. We crumble finely.

Drain the water from the corn and add to the rest of the ingredients.
In summer, you can use fresh corn. Just boil 4 heads of cabbage and cut off the grains with a knife.

Salt and season with mayonnaise to taste.

We mix and our salad is ready for every day. Very simple and delicious. Ready in just 15 minutes.

Few people like to sit in the kitchen for long hours, right? The choice of spices, the creation of marinades, homemade sauces, breadcrumbs, baking dishes - it's all too complicated. Let's talk about something simple today. Simple, fast and delicious. What do you think? will surely blow you away.

A little meat green pea, sweet peppers, olives and corn. It seems nothing complicated. In fact, what you may find difficult is refueling. But don't be afraid of her. The components just need to be mixed and ready to use.

What you need for a simple corn salad:

• 210 grams of crab sticks;
• 1/2 bunch of fresh dill;
• 60 grams of rice;
• 3 bow feathers;
• 1 yellow pepper;
• 45 grams of pitted olives;
• 1 orange pepper;
• 55 grams of corn;
• 75 grams of green peas.

For refueling:

• 15 ml olive oil;
• 2 grams of black pepper;
• 5 ml white wine vinegar;
• 1 pinch of salt;
• 3 ml grainy mustard.

Simple salad with canned corn:

1. Rinse the rice until transparent, cover with water (one part of rice is two parts of water) and put the pan on the stove.
2. Cook rice in boiling water for 15-20 minutes depending on the variety.
3. Cover the cooked rice with a lid and let it “reach”.
4. Rinse dill and young onion, finely chop both products.
5. Defrost crab sticks, remove packaging and cut into small cubes.
6. Rinse the peppers and fry in a pan until golden brown.
7. Roasted peppers immediately place in a bag and close it. Peppers will heat up all the air around them and “throw back” the peel.
8. Peel the cooled peppers from the peel, seeds and membranes, cut them into strips.
9. Open the peas and corn and separate the peas and grains from the liquid.
10. Drain the liquid from the olives and cut each into quarters.
11. Combine rice, crab sticks, olives, peas, corn, peppers, onions and dill.
12. For dressing, combine mustard, black pepper, olive oil, salt and wine vinegar.
13. Mix everything with a whisk and season simple salads with canned corn.
14. Put the dish in the refrigerator for thirty minutes, then you can serve.

Tip: to get fluffy rice, you must first have a saucepan or any other container with a thick bottom. The next most important point is the variety of rice. Not all types of rice are suitable, so we advise you to take only varieties with a low starch content. They can be found here for free. The third point is additives. Many people add a little milk, butter, or just salt to the rice, which helps it become crumbly. There is another way - "frying" rice. Heat the oil in a frying pan, add the rice and fry for about ten minutes or until the grains are translucent. Next, fill in the required amount of water and cook as usual. We hope that at least one of these methods will help you prepare well-cooked and fluffy rice.

Easy canned corn salad

Incredibly simple salads with canned corn. In addition to sticks, you can find cheese, eggs and even pineapples in their composition. All of these seem to be incompatible. But you just have to try and your opinion will immediately change.

What you need for a simple corn salad:

• 360 grams of crab sticks;
• 4 cloves of garlic;
• 240 grams of hard cheese;
• 280 ml of mayonnaise;
• 3 eggs;
• 170 grams of corn;
• 230 grams of pineapple.

Salad with canned corn simple recipe:

1. Peel the garlic, cut off the dry roots and chop the cloves in any convenient way.
2. Combine mayonnaise with chopped garlic, mix thoroughly.
3. Grind the cheese with a grater.
4. Wash the eggs, put them in a saucepan and cover with cold water.
5. Send the container to the stove to boil the eggs.
6. Boil them in boiling water for about twelve minutes until they are firm.
7. Transfer the finished eggs to cool water to cool faster. Once they have cooled, peel them and grate them.
8. Remove the crab sticks from the packaging and cut them into half rings.
9. Combine eggs with mayonnaise, corn and cheese into a single mass.
10. Put the third part of the resulting mass in a deep salad bowl.
11. Place half of the crushed crab sticks on top.
12. Season with black pepper and salt as desired.
13. Open the pineapples, remove the pieces of the fruit from the syrup, chop them and put half on the crab sticks.
14. Put the second part of the cheese-egg mass on top, tamp and season again to taste.
15. Put the second half of the crab sticks and the second part of the pineapples.
16. Put the rest of the cheese-egg mass on the pineapples and decorate the salad cap to taste.
17. Give the dish one hour to soak and you can eat.

Tip: For a salad that tastes better, it really needs to be homemade. What is needed for this? You just need to give it a little more time by preparing mayonnaise yourself. To do this, you will need butter, eggs or just their yolks, a little lime or lemon juice, salt, mustard and sugar. All components, except for oil and mustard, must be whipped into a single mass using an immersion blender. When the mass becomes homogeneous, start pouring in the oil in a thin ribbon. Oil stimulates the thickness of the sauce, so if the mayonnaise is already thick enough for you, you can stop pouring the oil. Lastly, add mustard to taste. It gives mayonnaise a piquant sourness and therefore, the taste must be checked. When the sauce, in your opinion, has reached perfection, it needs time to infuse. Store homemade mayonnaise for up to seven days in a sealed container in the refrigerator.

Simple canned corn salad

What you need:

• 50 grams of tomatoes;
• 35 ml sour cream;
• 50 grams of sweet pepper;
• 40 grams of cottage cheese;
• 50 grams of cucumbers;
• 1 carrot;
• 1 shallot;
• 70 grams of corn;
• 1 clove of garlic.

Salad with corn is simple and delicious:

1. Peel the carrots, wash them and grate them with a grater.
2. Peel the garlic, cut off the dry tip and chop the clove in any convenient way.
3. Wash the tomatoes, cut out the green roots and cut the tomato pulp into cubes.
4. Rinse the sweet pepper, dry it and cut it in half.
5. Cut out the seed pod from the halves and remove the membranes.
6. Cut the pulp into small cubes.
7. Wash the cucumber and, if necessary, peel it (for example, if the peel is bitter).
8. Cucumber also cut into cubes.
9. Separate corn kernels from liquid.
10. Combine carrots, peppers, tomatoes, cucumbers, garlic and corn in a salad bowl.
11. Add cottage cheese and sour cream, mix well, salt to taste.

Simple and fast food are also delicious and even more so, sometimes they can easily surpass those that require hours of work on themselves. We have selected for you some of the simplest and most affordable products and created simple but incredibly delicious salads. We hope you appreciate our efforts and taste.