Salads made from canned corn, eggs and fresh cucumber are the most delicious recipes. Salad of corn and cucumber - the most fragrant dish Salad eggs pickled cucumber corn cooker

Fresh cucumbers give any salad an amazing aroma and incredible summer taste. If you use pickled cucumbers, then the salad of corn and pickles acquires a pleasant spicy shade. In any case, these salads are special. If in them, in addition to everything, there is also corn, then it turns out at all, an egg, a cucumber. It combines freshness and tenderness with a pleasant sweetness. Such a combination can be even more impressive at the expense of other products. The multifaceted taste of these is a clear advantage, due to which they can be cooked not only on a normal day, but also for all holidays.

Such an easy-to-prepare dish has an unforgettable taste. Its peculiarity is in an unusual sauce, which compares favorably with primitive dressings. The salad acquires a special aroma and simply extraordinary taste. Ordinary vegetables and healthy cereals combine so well that it’s even hard to imagine what fresh cucumbers would be like if something were inadvertently excluded from it.

Required components:

• 400 gr. canned beans;
• 400 gr. corn in a jar;
• 2 large tomatoes;
• 200 grams of pickled mushrooms;
• 150 grams of green beans;
• 2 large cucumbers;
• 1 beam head;
• 1 lime;
• 50 gr. honey;
• 5 gr. salt;
• 3 gr. cumin;
• 20 gr. cilantro;
• 3 gr. paprika.

Salad with corn and cucumber recipe:

1. Tomatoes are washed, wiped and cut with a knife into small cubes.
2. Cucumbers are washed, peeled and cut into thin strips, squeezed a little by hand.
3. String beans are washed and boiled in boiling salted water for five minutes, then cooled and cut so that the pieces are no longer than 5 cm.
4. Mushrooms are separated from the marinade and cut into small pieces.
5. Onions are peeled, washed and chopped with a knife into thin slices.
6. Jars of beans and corn are opened and their contents are poured into a colander, dried.
7. Pour all the products prepared for this moment into a salad bowl and mix.
8. The next step is preparing a special sauce. For this purpose, lime juice is squeezed out and mixed with honey and all spices.
9. The prepared dressing is poured over the salad and mixed again once more.
10. Lettuce with corn and fresh cucumber is cooled in the refrigerator for about an hour and then decorated with washed cilantro.

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

Salad corn, crab sticks, cucumber

Salad corn, cucumber, egg itself is plain. Cooking it is very simple and fast enough, but thanks to the cucumbers, it turns out to be truly unusual, fragrant and very tender. All products are delicious in it. Crab sticks and paints are added to a salad of corn and fresh cucumber, and they add even more sophistication.

Required components:

• 400 gr. corn from a jar;
• 400 gr. crab sticks;
• 2 large cucumbers;
• 5 large eggs;
• 180 gr. mayonnaise.

Corn and Egg and Cucumber Salad:

1. The eggs are laid out in a saucepan, poured with water and boiled for no more than twelve minutes. After they expire, the boiling water is drained, and cold water is poured in, in which they are cooled. After that, they are cleaned and cut with a knife into small cubes.
2. A jar of corn is opened and the contents are thrown into a colander, the grains are dried.
3. Cucumbers are washed and separated from the skin, cut into cubes with a knife.
4. Thawed crab sticks are separated from the film and cut into cubes.
5. Pour into a salad bowl all the products that have been prepared and mix.
6. Pour them with mayonnaise and mix again.

Tip: you do not need to immerse crab sticks in water for faster defrosting or use a microwave oven. These manipulations will affect the quality of the product. It is better to just put them out of the freezer in advance, long before cooking, so that they warm up.

Corn and cucumber salad

A sour and even slightly spicy shade of taste is obtained from feta cheese salad with corn, cucumber. It is this product that makes a very simple dish special and self-sufficient. In it, the approach to the choice of components and their proportions was carried out so qualitatively that the finished result simply cannot but arouse delight.

Required components:

• 350 gr. canned corn;
• 2 large tomatoes;
• 2 large cucumbers;
• 1 head of onion;
• 200 gr. cheese;
• 30 gr. oil;
• 2 gr. salt.

Salad with corn and cucumbers:

1. The onion is freed from the husk, washed and chopped into thin halves of the rings with a knife, poured with boiling water and insisted in it for ten minutes, then thrown into a colander and washed with water.
2. Rinse the cucumbers and cut into cubes with a knife. If there is such a need, then peel off the skin.
3. Tomatoes are washed and cut into cubes on the board.
4. Cheese (preferably homemade, not store-bought) is cut into cubes with a knife.
5. Open a jar of corn and squeeze out all the juice from it.
6. Pour products into a salad bowl, add salt.
7. Pour in the oil and mix everything with a spoon.

Tip: so that the cheese does not crumble during cutting and does not stick to the knife, it is recommended to periodically moisten the knife with cold water.

Salad corn, sausage, cucumber

This easy-to-prepare salad of corn, cucumber, egg, sausage is quite satisfying. This effect is achieved thanks to potatoes and sausage. At the same time, it surprisingly remains light - of course, the merit of cucumbers and corn. The dish looks very presentable, which means that it is not a sin to put it on the festive table. Yes, and the daily menu with such a salad can be safely diversified, bring special colors.

Required components:

• 250 gr. boiled sausages;
• 1 head of onion;
• 200 gr. potatoes;
• 200 gr. corn in a jar;
• 1 medium cucumber;
• 3 large eggs;
• 2 gr. salt;
• 120 gr. mayonnaise.

Salad with corn, egg and cucumber:

1. The potatoes are washed with a brush. After such a manipulation, the vegetables are laid out in a saucepan, water is poured into it and boiled. After cooking, be sure to rinse with cold water and clean after cooling. Next, cut into small cubes on the board.
2. The cucumber is washed and the skin is cut off, cut into strips and squeezed from the juice, which began to stand out in the process.
3. They free the onion from the husk, wash it and chop it with a knife on the board with thin slices.
4. They put a sausage on the board and cut it into strips, like cucumbers.
5. Eggs are placed in a small saucepan, filled with water and boiled. After that, they are forcibly cooled and cleaned, cut into cubes with a knife.
6. Pour the corn from the jar into a colander and dry it.
7. Spread everything in a salad bowl, sprinkle with salt and pepper and pour over with mayonnaise, mix actively with a spoon.

Salad with corn and pickles

This dish looks especially presentable, and its aroma fascinates absolutely everyone. The addition of rice contributes to faster saturation, mushrooms also contribute to this as well as possible. Cucumbers give a pleasant spicy shade, which fits perfectly into the overall harmonious picture.

Required components:

• 350 gr. in a jar of corn;
• 50 gr. rice
• 400 gr. champignons;
• 2 medium pickled cucumbers;
• 2 beam heads;
• 20 gr. oil;
• 120 gr. mayonnaise;
• 2 gr. salt;
• 20 gr. dill.

Cooking step by step:

1. Rice is washed and poured into a saucepan, poured with water, salt is added. After that, boil. Boiled rice must be washed.
2. Onions are immediately peeled and washed, then chopped into thin half rings.
3. The mushroom is washed well, spoiled ones are removed and hats are cleaned from films, finely chopped with plates.
4. Pour the onion into the pan, add oil to it and fry, not forgetting to stir.
5. After a couple of minutes, mushrooms are also poured there, fried until all the water has evaporated.
6. The jar in which the corn is located is opened and all the grains are moved into a colander, all the brine is decanted.
7. Pickled cucumbers are cut with a knife into small sticks and squeezed a little with your hands.
8. Dill is washed, put on a board and finely chopped with a knife.
9. All prepared products are poured into one container, mayonnaise is added to them and salt is added, everything is mixed with a spoon.

Tip: bell pepper goes well with corn. By adding it to the composition of the salad, you can achieve an amazing taste and at the same time add another aromatic note.

One of the simplest and at the same time deliciously delicious salads are those that use corn (which you don’t even need to cook, just drain the marinade) and cucumbers. These are just deliciously fragrant, tender and nutritious at the same time. The benefits from them are incredible, because both cereals and vegetables have long been known to everyone as one of the most useful foods. Moreover, it is not in vain that canned corn is used. It has been proven that it retains much more useful substances than boiled. So here we are not talking about faster cooking (although this is an important factor), but about the benefits that the product gives to the body. Also enrich the dish with yogurt or sour cream, which can be safely replaced with regular, even light, but still harmful mayonnaise. In this case, the salad will be famous not only for its taste, but also for the minimum number of calories and can be safely used in diet food.

Rice salad with pickles and corn. Today we will prepare together a hearty, very nutritious, interesting and simply delicious salad, which includes affordable and not expensive products. To your attention, a winter vegetarian salad of rice, pickles, canned sweet corn and seasoned with sour cream

Recipe Rice salad with pickles and corn

Compound:

Rice round grain 70 gr
Pickled cucumber 70 gr
Canned sweet corn 50 gr
Sour cream 40 ml (2 tablespoons)
Salt 10 gr (1 teaspoon)
Ground black pepper 3 gr (1/2 teaspoon)

Cooking time:

20-25 minutes (depends on the type of rice)

Step 1 Preparing the Rice

For this recipe, any variety of rice, both round-grain and long-grain, is suitable. At your discretion.

Rinse rice. Transfer to a saucepan and pour 500 ml of water. Add salt and cook over high heat without a lid for 10-15 minutes (cooking time depends on the type of rice). Don't forget to stir.

After 10-15 minutes, when the rice is completely cooked (but not boiled into porridge), put it in a colander and let the water drain for 2 minutes.

Step 2 Finish cooking

Cut into 0.5 cm cubes.

In a deep bowl, mix boiled rice, chopped pickles, corn, sour cream and ground black pepper. Mix well and let stand in a cold place for 5 minutes

Our vegetarian rice salad with pickles and corn dressed with sour cream and black pepper is ready. Transfer to serving bowl and ready to serve

A holiday cannot be imagined without salads. Traditionally prepared herring under a fur coat and Olivier. The recipe for crab salad with corn and cucumber will decorate the table and diversify the menu.

classic salad

Crab sticks have become a familiar product and have taken pride of place in the diet of housewives. They are loved for:

• soft taste;
• sea ​​fragrance;
• delicate texture.

Crab salad attracts with its versatility, as the sticks are combined with different products. This property gives rise to a variety of recipes and contributes to culinary creativity.

What do you usually cook crab salad with?

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Housewives are attracted by the speed of slicing lettuce. The sticks are unpretentious in use, so the dish is prepared quickly. This helps when guests suddenly appear and you need to urgently prepare a table.

Despite the variety of recipes, traditional versions are well-deservedly popular. Such dishes include salad without rice.

20 minutes. Video recipe Print

With added rice

By adding just one component to the recipe, you can get a deeper and juicier taste. Rice saturates the salad with new colors and increases volume. Without damage to the reputation, you can significantly reduce the cost of the dish.

Preparatory work will take 20 minutes, a quarter of an hour will be spent on the main part. For 6 people you will need:

• 0.5 kg of crab meat;
• 5 table eggs;
• 0.1 kg of rice;
• 150 g cucumbers;
• 30 g green onions;
• 0.1 kg of mayonnaise;
• 0.4 kg of corn.

Rinse the cereal until the water runs clear. Then pour boiling water. The edge of the liquid should be 1 cm above the rice. Bring the rice to a boil and cook for 7 minutes. Reduce the heat and leave the rice to simmer for 15 minutes. At the same time, boil the eggs and cool in water.

The main action begins with shredding products. You need to cut strips of crab seafood. Then peel and cut the eggs. Chop vegetables. Put all the ingredients in a container, add rice, corn, herbs, mayonnaise and mix thoroughly. Fresh salad of crab sticks with corn and cucumber is ready.

The calorie content of the dish is 145 kcal per 100 g. The protein content is 5, fats - 7, carbohydrates - 15 grams.

With rice, crab sticks and vegetables

Thanks to additional elements, you can change the salad, giving it a new taste. Along with a ground cucumber, you can use salty. Such castling will give the salad piquancy and novelty. The tone of the dish will increase, as pickles help improve digestion.

A salted vegetable is rich in vitamins, beneficial trace elements and essential substances. The product contains lactic acid, which contributes to the normal functioning of the intestines, the production of gastric enzymes, and stimulates appetite.

It will take 20 minutes to prepare, a quarter of an hour to cook. For 6 servings you will need:

• 0.3 kg of seafood from crabs;
• 0.1 kg of rice;
• a can of corn;
• 2 fresh and pickled cucumbers;
• 1 bell pepper;
• a bunch of green onions;
• 100 g of mayonnaise;

First you need to boil the rice, let it cool down a bit. Then you need to cut the crab sticks into strips. Chop the bell pepper into cubes. Grind fresh and pickled cucumbers into small pieces.

Mix chopped foods in a bowl. Add rice, canned cereal, herbs, mayonnaise and mix. Bright, juicy, festive salad can be served on the table.

The nutritional value of the dish is 128 kcal per 100 g. The amount of proteins is 4, fats - 6, carbohydrates - 15 grams.

Pickled cucumber in the Russian feast is not the last place. The product is used as an appetizer, addition to the dish and as a constituent element of the recipe. It is rich in important trace elements and healing substances, good for digestion and liver.

Salad with crab meat and salted vegetables has a pleasant taste and special aroma.

Preparation will take 10 minutes, the same amount will be spent on cooking. For 4 servings you will need:

• 0.2 kg of crab meat;
• 2 eggs;
• 0.1 kg pickled cucumbers;
• 0.1 kg of corn;
• 0.1 kg of cheese;
• 50 g mayonnaise.

First you need to boil the eggs and place in cold water. Then peel off the shell. While the eggs are cooking, grate the cheese. It is better to choose hard varieties, but the use of soft types is not excluded.

Release the sticks from the protective film, cut into cubes, place in a salad bowl. Finely chop salted vegetables, chop eggs, add to crab meat. Pour pickled cereal from the jar there, add cheese and mayonnaise, mix thoroughly. Cheese should be left a little to decorate the finished salad with it.

The energy indicator is 170 kcal per 100 g. The same weight accounts for proteins - 9, fats - 12, carbohydrates - 7 grams.

"Tenderness"

The peculiarity of the dish lies in the arrangement of the layers. It is necessary to strictly observe the laying out of products in layers, then crab salad with corn and fresh cucumber will become a masterpiece of culinary creativity.

The name of the dish indicates a mild taste. The declared tenderness is achieved by a combination of cheese, corn and sticks. Despite the apparent complexity, preparing a dish is not difficult.

Preparatory work will take 10 minutes, cooking - 15 minutes. For 4 servings you will need:

• 200 g sticks;
• 200 g of corn in a jar;
• 3 chicken eggs;
• 2 fresh cucumbers;
• 0.15 kg of cheese;
• 100 g mayonnaise.

First you need to boil the eggs and pour cold water. Grate the cheese on a coarse grater.

Cooking should begin with chopping food. Cucumbers and crab sticks cut into small cubes.

The third layer consists of eggs, which are grated. They are also covered with mayonnaise. Cheese is laid out next, and canned corn on top. The finished dish is covered with a mayonnaise net.

The calorie content of the dish is 203 kcal per 100 g. The same amount of proteins contains 8, fats - 14, carbohydrates - 8 grams.

with cabbage

Cabbage is used instead of rice in crab salads. Such a replacement not only does not impoverish the dish, but gives it additional freshness. The salad turns out elastic, crispy and rich.

In addition to these benefits, it has a beneficial effect on health. Cabbage promotes digestion, removes harmful substances from the body, stimulates metabolic processes.

Cabbage combines many vitamins, important trace elements and mineral compounds. It contains folic acid, which ensures the functioning of blood vessels and improves immunity. And pantothenic acid contributes to the normalization of metabolic processes.

Preparatory work will take about an hour, cooking will take 25 minutes. For 6 servings you will need:

• 0.2 kg of crab meat;
• 2 fresh cucumbers;
• 0.4 kg of white cabbage;
• 0.2 kg of mayonnaise;
• 0.2 potatoes;
• a can of corn;
• 4 table eggs;
• bunch of dill.

Potatoes should be boiled, cooled, peeled. Boil eggs and cover with cold water.

Put the chopped products in a bowl, add corn, herbs, mayonnaise, mix thoroughly. An elegant dish with cabbage, crab sticks, corn, cucumber and egg can be served on the table.

The energy value is 141 kcal. 100 grams of the finished dish contains 4 g of proteins, 9 g of fat, 11 g of carbohydrates.

Conclusion

The union of crab sticks and corn forms the basis of a classic salad. These products are easy to combine with other ingredients. Such versatility awakens culinary imagination and allows you to create gastronomic masterpieces.

Pickles, in principle, can be considered our national treasure. In Russia, they have been salted for a long time, constantly, using a variety of technologies, using a variety of additional products. In not so long ago, numerous jars of these vegetables stood in a row in the cellars of our grandmothers. And some people had filled wooden barrels)) Of course, recipes for salad with pickles and other dishes also appeared.

The five most commonly used ingredients in pickle salad recipes are:

Pickled cucumbers go well with almost all boiled vegetables, especially potatoes. Many put them in Olivier (others take either lightly salted, or pickled, or fresh). Be sure to add them to classic vinaigrettes. Different ways of cutting: cubes, slices, circles, straws - expand the choice of both the recipes themselves and their design. For example, to make puff holiday salads, the layers in which you need to make different colors.

The peel from cucumbers for salad is usually not cut off. Unless you need to slightly soften the texture of the vegetable (it happens that the peel is too hard, and the recipe appetizer should be tender).

Very good taste and appearance is a salad of pickles with fresh white cabbage and onions. Especially if you chop them with a Korean grater, long straws. It is better to lightly add cabbage and crush it with your hands before mixing with vegetables. Season everything with vegetable oil with salt and pepper. It seems to be simple, but you can get your charge of freshness, vitamins and minerals.

Five of the lowest calorie salad recipes with pickles:

Tip: do not rush to get rid of salted cucumbers. Just add them to a salad with boiled unleavened rice (and any other composition). Rice perfectly absorbs excess salt. The same can be done with potatoes.

One of the easiest to prepare, delicious and at the same time light salads can be made from canned corn, cucumbers and eggs. Corn, as the main component of this snack, is combined with almost all types of products: fresh vegetables, mushrooms, meat and cheese.

Vegetable salad with the addition of a cereal plant is not only tasty, but also healthy: it is easily absorbed by the body, low in calories, and therefore it can be safely included in the menu for those who are on a diet. Cooking a classic dish will be easy even for novice cooks, as the food contains ingredients that require minimal preparation.

The salad will appeal to adults and children: the latter often refuse to eat vegetables, but in combination with a delicious dressing and a beautiful serving, no one can resist such a dish. Salad can be served in a variety of ways. Since fresh vegetables and mayonnaise dressing keep their shape well, food can be served at the table like this:

• put the salad in a vegetable basket;
• make a tartlet with salad and fresh green leaves;
• put the prepared ingredients on a plate in layers in the form of a cylinder;
• put a leaf of lettuce on a plate, and on top of it - an appetizer.

Many ingredients and dressings can be substituted if you don't have what the recipe calls for. Instead of crab sticks, you can take sausage or boiled chicken breast, instead of green onions - onions. Interesting flavor combinations can be obtained by adding croutons, shrimp, olives, olives or carrots to the salad.

Cooking according to the classic recipe does not present any difficulties in preparing the ingredients and takes a minimum of time. The dish can be eaten with or without mayonnaise dressing. For those on a diet, you can have a salad dressed with yogurt for breakfast or lunch, and cook it without dressing for dinner. There are enough ingredients for 2 small servings.

Fresh vegetable salads are often served with barbecue during summer picnics. During such feasts, there is often a lot of fatty and not the healthiest food on the tables, so their salad with the addition of juicy cucumbers and fresh herbs will be an excellent chance to get the necessary vitamins. If the salad seems bland, you can add hot spices or sauce to it.

	Quantity	Units
Fresh cucumber	1	PC.
	2
onion feathers	3-4
Canned corn	100	G
Mayonnaise	50

Wash the cucumbers, cut off the edges. Eggs need to be hard-boiled, drain the water from the corn. If the drained liquid is opaque, this does not mean that the product is of poor quality.

It is in clear water that less tasty corn is stored, and not vice versa. Cut all the ingredients into small cubes, put in a salad bowl. Cucumber can be cut into strips.

Add salt, pepper and mayonnaise, mix thoroughly. Serve the salad immediately after adding the dressing to it, as the juice quickly drains from the cucumbers.

If food is served on the festive table, it can be arranged in vases, garnished with herbs and a small piece of pineapple. So the everyday dish will immediately turn into a gourmet treat.

Recipe from corn, cucumber with crab sticks

Salad with crab sticks has long become as popular a snack as Olivier. Crab sticks are a product that has not only a price, but also a taste advantage over many varieties of fish. Despite their name, they are not made from crab meat, although that doesn't make them any less tasty or satisfying. To make a snack with the addition of this ingredient nutritious and healthy, you should pay attention to the type of sticks when buying:

• they must be vacuum-packed;
• must not contain less than 40% minced fish;
• their texture should be dense and elastic.

If the product has all these qualities, it will make a good snack for every day. Crab sticks can also be used as a decoration for a dish, which will especially appeal to children.

Hard boil eggs: wait for the water to boil, and continue to cook for another 10 minutes. Wash cucumbers and cut into cubes, which will be slightly larger than corn kernels. If the skin of cucumbers is too hard, it must be removed.

Cut the chilled crab sticks and the eggs that have cooled down after boiling into the same small pieces. If the sticks were stored in the freezer, they should be transferred to the refrigerator a few hours before cooking so that they thaw.

Drain the liquid from the corn, pour it into a salad bowl and add all the chopped ingredients. Season food with mayonnaise, salt and pepper.

The dish can be garnished with herbs or a few pieces of larger cut crab sticks.

Salad variant with crab sticks, eggs, cucumbers, corn and rice

Rice is a versatile food that goes best with meat, eggs, and vegetables. It is suitable not only for cooking first and second courses, but also for cold appetizers. So that its taste is not bland and brings pleasant notes to the salad, it can be sprinkled with lemon juice after cooking.

For cooking, it is worth giving preference to varieties of cereals that do not stick together during cooking: indica is best.

Salad with the addition of boiled rice is nutritious and delicious. In addition, this cereal is considered a dietary product, it is also very useful for the body: it normalizes the functioning of the intestines, is a source of amino acids, and is able to saturate quickly and for a long time. To speed up the cooking process, the cereal must first be soaked in water at room temperature.

Boil eggs, cover with cold water. While they are cooking, you can cook the rest of the ingredients: chop cucumbers, onions and crab sticks, put them in a salad bowl. It is important that the products immediately removed from the stove should not be put into the salad, they must cool completely.

When the cooked foods have cooled down, rice can be added to vegetables and sticks, chop the eggs, and then mix all the foods.

Together with mayonnaise, you can add salt and pepper to taste, decorate food with onions and herbs.

Salad with rice is especially convenient to serve in various ways: its consistency is quite sticky and holds its shape well.

Recipe for a delicious salad with corn, chicken, cucumbers, eggs and garlic

Chicken meat is part of many salads: from the simplest to the exotic. This is due to its rich vitamin composition, satiety and speed of preparation. The fillet is combined with many different dressings, which gives room for culinary imagination. In addition, after boiling the poultry for a snack, there will be a broth from which you can immediately make soup for the first.

The salad has the most successful flavor combination, is healthy and quick to prepare. Chicken with vegetables will be useful for diet and gastrointestinal disorders: it is easily digested and quickly saturates.

For the dish you will need 2 medium chicken breasts. Poultry Cooking Tips:

1. Thoroughly rinse the fillet, remove the skin and fat.
2. Without cutting the brisket, pour water over it, and cook for an hour over medium heat after boiling.
3. 15 minutes before full readiness, add a pinch of salt to the broth.
4. Cut the fillet into cubes.

Cut the eggs into cubes, put the chopped product in a salad bowl. Add corn to it. In a separate bowl, mix mayonnaise and garlic, passed through a press.

If you want the garlic flavor of the dish to be less pronounced, you can rub the inside of the salad bowl with a clove of garlic. This will help preserve the taste, and pieces of the bulbous plant will not come across in the food. The penultimate stage is slicing cucumbers.

Salad should be seasoned with mayonnaise, if desired, add a little salt. It is important not to oversalt the dish, as it will already be a little salty due to the cucumbers.

Unusual salad of corn, eggs, pickles and fresh garlic

Fresh green garlic is one of the most popular culinary products, and making an original salad is not complete without adding it. It not only gives food a unique aroma and taste, but also has a rich vitamin composition, which is very useful for the body to strengthen immunity.

Garlic stimulates the appetite, so food with its addition is best served as an appetizer during long holiday feasts.

Unlike spicy seasonings, which don't go well with this dish, garlic goes well with all the ingredients and will appeal to spicy lovers. For a salad, this root crop is better not to be cut into pieces, but to be rubbed on a fine grater or passed through a press: this way the aromatic qualities will be fully manifested.

Cut the products into slices, put in a salad bowl and sprinkle with finely chopped dill.

Finely chop the garlic feathers and add it to the mayonnaise for dressing.

Toss the salad to evenly distribute the herbs.

Salad with canned corn, fresh cucumber, egg and sausage

Sausage is one of the most popular salad ingredients after vegetables. An appetizer based on it is prepared very quickly, and only one ingredient is required for preliminary preparation - eggs. Sausage can be taken boiled or boiled-smoked - with any of them, the finished dish will be hearty. It is necessary to take fresh cucumbers, and canned corn can be replaced with boiled corn if necessary, which is very important in August-September. It takes no more than 20 minutes to prepare.

Sausage appetizer is a simplified version of meat salad. This recipe helps housewives a lot when you need to quickly feed the whole family or a group of friends, spending a minimum of time and effort on cooking. From thinly sliced ​​​​circles of sausage, you can make a decoration for a salad.

Boil the eggs after boiling for another 7 minutes. To easily clean them after cooking, add a tablespoon of soda to the water. Pour boiled eggs with cold water, leave for 5 minutes. Tip: so that small particles of the shell do not get into the food, after cleaning the eggs, it is worth rinsing them, and only then chop them.

Cut the sausage and cucumbers, drain the liquid from the corn and mix all the ingredients together. Add mayonnaise, some salt and pepper.

Before serving, sprinkle the salad with herbs, and arrange the food in separate vases.

Festive salad of corn, cheese, cucumbers, eggs, ham and bell peppers

It is customary in every family to prepare a salad for the holiday, without which not a single feast can do. This recipe will surely add variety to the holiday menu, and its preparation will become a tradition. Although this dish requires more ingredients than the classic, the result is worth it - the salad will decorate the festive table and will appeal to all guests. Corn and fresh cucumbers make food flavorful and juicy, while ham and eggs make it hearty.

Bell peppers are not often used in ham, egg and cheese salads, and in vain: the vegetable is a good source of vitamins. It pleasantly refreshes hearty components of the dish, and goes especially well with hard and soft cheeses.

Hard boil the eggs and leave them to cool. During this time, it is necessary to clean the peppers and cucumbers from seeds, cut off the tails and stalks. When the eggs have cooled, they need to be cut into half rings and mixed in a bowl with corn.

Cheese grate on a fine grater. It can be mixed with mayonnaise for dressing.

Cut the cucumbers into small slices, and the meat into strips.

Add chopped products to a bowl with corn and eggs.

If desired, the salad can be diversified with green onions and dill, as well as seasoned with mayonnaise or sour cream sauce.

Salad with Beijing cabbage, corn, cucumbers

Beijing cabbage is a healthy product that goes well with any ingredients due to its unobtrusive, almost neutral taste. Cabbage is rich in vitamins, good for the cardiovascular system and digestion. Since the calorie content of 100 g of a vegetable does not exceed 16 calories, salads with it should be included in the diet menu.

Beijing cabbage differs from white cabbage in its light and delicate texture. The presence of such a vegetable in a salad makes dressing an optional component: the taste of cabbage in combination with assorted vegetables is unique in itself. The vegetable has very beautiful leaves, which allows them to decorate ready-made dishes. Food looks best in transparent vases. To make the salad not only beautiful, but also tasty, you need to pay attention to the leaves of the vegetable when buying: they must be elastic and bright green.

Tips for cutting vegetables:

1. Put the head of cabbage on a cutting board, cut off the petiole by 3-5 cm.
2. Divide the forks lengthwise into 2 parts.
3. Put one half cut side down, cut into vertical strips of 2 cm.
4. Cut the resulting strips into even cubes. Repeat the same with the second part of the head.

Cut boiled eggs and cucumbers in any convenient way, add canned corn and chopped cabbage. Mix all the ingredients, add a little mayonnaise.

Small pieces of rye crackers will be a nice change.

How to cook a salad with crab sticks, corn, cucumbers, eggs and Chinese cabbage

The combination of cabbage with crab sticks may seem unusual at first glance, but in fact the salad turns out to be very juicy and appetizing. It is suitable for a snack and a light late dinner, and without greasy dressing it is a good variety in the diet menu. With the addition of mayonnaise, such a dish becomes quite high-calorie, so it should be eaten in small portions. For a spicy taste, you can add a little ground black pepper, fresh dill and green onions.

Such a salad is low in calories, as it consists mainly of vegetables. Its cooking will be a good practice for beginner cooks. Salad can be prepared in the spring if you use an early-ripening variety of Chinese cabbage.

Chop the cabbage and cucumber, put the vegetables in one container.

Cut the eggs into strips, and crab sticks into cubes.

Drain the liquid from the corn and mix all the ingredients, adding finely chopped greens.

The dish can be beautifully served by laying it on a leaf of lettuce in the form of a neat slide.

Main course video

The video describes in detail the preparation of the Spring salad from canned corn. Cooking will not take more than 20 minutes, since all the ingredients (except for eggs that need to be hard-boiled) are already ready to eat, and all that remains is to cut them.

The dish is a basic combination of products that can be varied to your liking. Olives, rye croutons and beans will be a great addition to a salad or a replacement for the main ingredients. The video shows a standard serving method, but you can use one of the ones presented in the article - this way the dish will look more spectacular on the festive table.

Dish ingredients:

• a can of canned corn;
• a bunch of onions and dill;
• 4 eggs;
• 3 spoons of sour cream;
• salt.

You need to drain the water from the corn, cut the cucumber: first in half, then each part into several strips, and the strips into small cubes. Finely chop the greens and add to the vegetables. Boiled eggs also cut into cubes, then mix all the ingredients and salt. Add sour cream and stir. Transfer the prepared food to a salad bowl, decorate with a couple of sprigs of dill - the "Spring" salad is ready.

What can be used to dress a salad instead of mayonnaise?

If the mayonnaise is boring or seems too greasy and heavy, the salad can be seasoned with sour cream or a sauce made on its basis. Light homemade yogurt is also suitable. As a rule, such a dressing has a neutral taste, so you can diversify it at your discretion: add greens, garlic and seasonings. Less common, but equally appetizing options: kefir and sour cream and soy sauce, Greek tzatziki sauce.

Can crab sticks be substituted for crab meat?

When replacing sticks with crab meat, food will not only not lose its taste, but will also become healthier. The taste will be different, but such food will definitely add variety to the menu. A few more substitutes for crab sticks that give interesting flavor combinations: shrimp, squid and mussels.

Salad, the main ingredient of which is canned corn, has many variations and ways of serving. The speed of preparation is one of its main advantages: a simple recipe will help out any housewife with a lack of time, and will become a healthy snack in the middle of a long day at work.