Home Mixed salads
Canned corn salad is one of the most popular and favorite dishes among our compatriots. It has always been actively used for preparing 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 very simple. Firstly, canned corn has a very delicate, pleasant taste. Secondly, it is quite low in calories and is used in the preparation of many dishes. Thirdly, canned corn does not require any processing before cooking, which greatly simplifies and speeds up the cooking process.
Another positive quality of canned corn is its usefulness. As you know, corn itself is a very healthy cereal, which contains vitamins B and E, magnesium and other useful microelements. After the heat treatment to which it is subjected after preservation, most of these trace elements are retained in the product.
Canned corn can be used to prepare a wide variety of dishes and, of course, to make salads. Salads with this product always turn out tasty and tender, but in order for them to have a richer taste and aroma, you should use one small trick.
Experienced chefs advise that when preparing salads with corn, always add a little corn liquid to them. To prevent the salad from turning out too watery, you can partially replace the product used to season the dish with corn liquid. These products include: mayonnaise, sour cream, olive oil, etc.
How to make salad with canned corn - 15 varieties
- Vegetable salad with canned corn and olives
- English salad
- Salad with canned corn and sprats
- Crab sticks salad with corn
- Salad "Vitamin"
- Winter salad
- Salad with corn and sausage “Bystry”
- Tuna salad with corn
- Crab salad with pineapple and canned corn
- Salad with corn and Chinese cabbage
- Salad with corn, fresh cucumbers and carrots
- Salad "Slastena"
- Corn and champignon salad
- Sombrero salad
- Italian salad
Vegetable salad with canned corn and olives
This 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 year that vegetables are the most delicious, aromatic and richest in nutrients.
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
Preparation:
Wash the cabbage, dry it, finely chop it, lightly crush it with your hands and place it in a deep bowl. Peel the onion, wash it and cut it into thin half rings. Wash the tomato and cucumber and cut them into slices. Add chopped vegetables to cabbage. Wash and dry the dill and lettuce leaves. Finely chop the dill and tear the salad into small pieces with your hands. Add the prepared greens to the bowl. Drain the water from the corn, cut the olives into two parts and add them to the other ingredients.
Mix everything thoroughly, add salt and pepper to taste and season with olive oil and balsamic vinegar. Mix the salad and serve.
Spicy Mexican salad
A bright, rich in taste and aromatic dish in the best Mexican traditions perfectly diversifies the usual everyday menu.
Ingredients:
- Romaine lettuce - 2.5 cups
- Fresh corn kernels - ¾ cup
- Radishes - ¾ cup
- Ground black pepper
- Red bell pepper - 1 pc.
- Lime juice - ¼ cup
- Tomatoes - 1.5 pcs.
- Honey - 2 tbsp.
- Olive oil - ¼ cup
- Chopped cilantro - 2 tbsp.
- Feta cheese - ¼ cup
- Garlic - 1 clove
- Canned black beans – 450 g
- Jalapeno pepper - 1 tsp.
- Avocado - ½ pc.
- Salt
Preparation:
Combine lime juice, chopped garlic, chopped pepper, cilantro, olive oil and honey.
Grind tomatoes, peppers, feta, peeled avocado, radishes and romaine.
Combine the dressing with the remaining ingredients and serve the dish.
English salad
A very tasty and aromatic dish that has a restrained and delicate taste. By preparing it, you can give your meal English restraint and tranquility.
Ingredients:
- Canned corn - 300 gr.
- Chicken breast - 1 pc.
- Champignons - 500 gr.
- Fresh tomatoes - 3 pcs.
- Crackers - 100 gr.
- Mayonnaise - 150 gr.
Preparation:
Peel the chicken breast, wash, boil, cool and cut into cubes. Wash the tomatoes and cut into small pieces. Wash the champignons, cut and fry. Drain the liquid from the corn.
Combine chopped chicken breast, corn, champignons, tomato and croutons. Mix everything and season.
For this salad, it is best to use simply salted croutons, without any aftertaste.
Salad with canned corn and sprats
This dish is best served in portioned bowls. It will be a wonderful decoration for any buffet table. And the pleasant and delicate taste of the salad will perfectly highlight the taste of light alcoholic drinks.
Ingredients:
- Sprats – 2 cans
- Canned corn - 1 can
- Chicken eggs - 3 pcs.
- Potatoes - 2 pcs.
- Onions - 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.
- Ground black pepper - to taste
Preparation:
We start preparing the salad by pickling the onions. To do this, peel the onion, wash it, cut it into half rings and fill it with hot water and vinegar. The onions should stand in this marinade for at least 1 hour.
Place the sprats and half the butter on a plate and mash with a fork. You should get a homogeneous mass. Wash the potatoes, boil, cool, peel and grate on a coarse grater. Boil the eggs, cool, clean and grate on a coarse grater. Processed cheese should also be grated on a coarse grater.
In order for the cheese to be easily grated, it should be left for about 30 minutes. place in the freezer.
Now it's time to prepare the dressing. To do this, mix mayonnaise, fermented baked milk and ground black pepper in a small bowl.
When all the ingredients are prepared, we begin to form the salad. It is laid out in layers in the following sequence:
- The first layer is potatoes and salt;
- The second layer is sprats;
- The third layer is onion;
- The fourth layer is eggs;
- The fifth layer is cheese;
- The sixth layer is corn.
Coat each layer of salad with dressing. Before serving, it is advisable to let the salad sit in the refrigerator for 15-20 minutes.
Delicate salad with pineapples
A very aromatic and tasty salad will surprise you with its exquisite presentation and harmonious taste.
Ingredients:
- Chicken fillet – 400 g
- Powdered sugar - 1 tsp.
- Pineapple – 400 g
- Sour cream - 3 tbsp.
- Cheese - 200 g
- Rice - 200 g
- Celery stalk - 1 stalk
- Ground cinnamon - a pinch
- Canned corn - ½ can
- Cheese sauce - 3 tbsp.
Preparation:
Boil the breast and shred it.
Boil the rice.
Combine sour cream with cinnamon, powdered sugar and cheese sauce.
Chop pineapples and celery.
Mix all ingredients and add sauce.
Serve the dish.
Crab sticks salad with corn
This is a classic version of making corn salad. 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 onions - 1 bunch
- Parsley - 1 bunch
- Mayonnaise, salt - to taste
Preparation:
Drain the liquid from the corn. Clean the crab sticks and finely cut into cubes. Boil the rice until fully cooked, rinse and cool. Boil the eggs, cool, peel and finely cut into cubes. Wash the onion and parsley, dry and finely chop.
Combine all the ingredients, add salt, season with mayonnaise and mix thoroughly. The salad is ready!
Salad "Vitamin"
This is simply a wonderful dish for those who want to get rid of extra pounds without compromising themselves in consuming delicious food.
Ingredients:
- White cabbage - 1/2 head
- Fresh cucumber - 2 pcs.
- Canned corn - 100 gr.
- Sour cream - 70 gr.
- Salt, herbs - to taste
Preparation:
Wash the cabbage, dry it, finely chop it and mash it. Wash the cucumber, cut off the skin at the edges and cut into slices. Drain the liquid from the corn. Wash the greens, dry them and finely chop them.
Combine all the ingredients in one container, add salt, season with sour cream and mix thoroughly.
Unusual salad with eggplant
A very tasty and original salad with eggplant and cheese for real gourmets!
Ingredients:
- Boiled eggs - 3 pcs.
- Eggplants – 600 g
- Sugar - 1.5 tbsp.
- Vegetable oil - 70 ml.
- Onion - 200 g
- Spices
- Ricotta cheese - 80 g
- Greenery
- Apple cider vinegar - 70 ml.
- Salt
- Boiled corn - 250 g
- Sour cream – 100 g
- Garlic - 1 clove
Preparation:
Boil the eggs and chop.
Marinate the onion with vinegar and boiling water - pour the onion last, and after a quarter of an hour add vinegar.
Chop the eggplant into strips and rub with salt.
This will help get rid of the bitterness of the vegetable.
Fry the eggplants.
Grind the herbs and garlic, combine with corn, eggplants and a dressing of sugar, vinegar and spices to taste.
Add onions to the dish. Add cheese and serve.
Winter salad
It’s not for nothing that this dish got its name. Some of the ingredients in this salad are fresh vegetables. The “Winter” salad, as it were, makes us understand that winter is also a wonderful time of year, during which the earth gains strength to give us its wonderful gifts in the form of vegetables from which the “Winter” salad is made.
Ingredients:
- Canned corn - 1 can
- 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
Preparation:
Wash the peppers and tomatoes and cut into medium-sized pieces. We clean the onion, wash it and chop it into half rings. Wash the cilantro, dry it and finely chop it. Drain liquid from beans and corn.
In a deep bowl, mix corn, beans, onions, tomatoes, cilantro and pepper. Season it all with salt, pepper, lime juice and olive oil. Before serving, mix the salad thoroughly.
Vitamin fish salad
An exquisite dish with red fish and salad mix for a holiday menu.
Ingredients:
- Kinky salad
- Salt
- Smoked salmon – 200 g
- Pink pepper - ½ tsp.
- Smoked tuna – 100 g
- Grapefruits - 1 pc.
- Canned corn - ½ can
- Lime - 2 pcs.
- Olive oil - 6 tbsp.
- Avocado - 1 pc.
- Ground black pepper
Preparation:
Grind the fish into slices.
Peel the citrus, peel the avocado and chop into cubes.
Combine lime juice with oil, pepper and spices to taste.
Season all ingredients with sauce and serve.
Salad with corn and sausage “Bystry”
This salad can easily be classified as a meat salad, however, compared to meat salads, it is prepared much faster and easier.
Ingredients:
- Boiled-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
Preparation:
Clean the sausage and cut into strips. Three cheeses on a coarse grater. Wash the cucumbers and cut into strips. Drain liquid from corn and peas. Dry my chicken and finely chop it.
Combine all ingredients, season with mayonnaise, add salt if necessary and mix thoroughly.
Tuna salad with corn
This dish is a kind of tandem of seafood and gifts of the earth. 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
Preparation:
Boil the eggs, cool and peel. We clean and wash the onions. Wash the cucumbers. Now grate the cucumbers, onions and eggs on a coarse grater. Grind the tuna. Wash the greens, dry them and finely chop them.
Combine all ingredients in a deep salad bowl, season with mayonnaise, salt to taste and mix.
Simple appetizer with tuna
A very easy to prepare and healthy salad for any menu.
Ingredients:
- Mayonnaise - 100 g
- Canned tuna - 1 can
- Greenery
- Pickled cucumbers - 4 pcs.
- Onion - 1 head
- Canned corn - 200 g
- Egg - 4 pcs.
- Salt
Preparation:
Chop the cucumbers and onions into cubes.
Chop the boiled eggs into cubes, mash the tuna in oil.
Chop the greens and combine with the rest of the ingredients and mayonnaise.
Stir, let the dish sit for about an hour and serve.
Crab salad with pineapple and canned corn
This dish is one of the interpretations of the legendary salad with crab sticks and corn. Its peculiarity is its sweetish taste, which is ensured 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
Preparation:
Boil, cool, peel and grate the eggs on a coarse grater. Three cheeses on a coarse grater. Drain liquid from corn. If the pineapples are rings, 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 forming the salad. The ingredients should be laid out in the following order:
- The first layer is 1/2 of the eggs;
- The second layer is pineapple;
- The third layer is crab sticks;
- The fourth layer is cheese;
- The fifth layer is corn;
- The sixth layer is the remaining egg.
Each layer of salad is coated with mayonnaise. Before serving, the salad should soak and stand in the refrigerator for about an hour.
In order not to wait until the salad is soaked, you can season the chopped ingredients with mayonnaise separately before forming the dish. This way the salad will be immediately soaked in mayonnaise and you won’t have to wait.
Recipe Salad with carbonate and corn. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of "Carb and Corn Salad".
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 188.3 kcal | 1684 kcal | 11.2% | 5.9% | 894 g |
| Squirrels | 9.4 g | 76 g | 12.4% | 6.6% | 809 g |
| Fats | 15 g | 56 g | 26.8% | 14.2% | 373 g |
| Carbohydrates | 3.5 g | 219 g | 1.6% | 0.8% | 6257 g |
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 0.8% | 6667 g |
| Water | 71.2 g | 2273 g | 3.1% | 1.6% | 3192 g |
| Ash | 1.067 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 59.1 mcg | 900 mcg | 6.6% | 3.5% | 1523 g |
| Retinol | 0.056 mg | ~ | |||
| beta carotene | 0.021 mg | 5 mg | 0.4% | 0.2% | 23810 g |
| Vitamin B1, thiamine | 0.144 mg | 1.5 mg | 9.6% | 5.1% | 1042 g |
| Vitamin B2, riboflavin | 0.165 mg | 1.8 mg | 9.2% | 4.9% | 1091 g |
| Vitamin B4, choline | 76.02 mg | 500 mg | 15.2% | 8.1% | 658 g |
| Vitamin B5, pantothenic | 0.577 mg | 5 mg | 11.5% | 6.1% | 867 g |
| Vitamin B6, pyridoxine | 0.196 mg | 2 mg | 9.8% | 5.2% | 1020 g |
| Vitamin B9, folates | 10.223 mcg | 400 mcg | 2.6% | 1.4% | 3913 g |
| Vitamin B12, cobalamin | 0.224 mcg | 3 mcg | 7.5% | 4% | 1339 g |
| Vitamin C, ascorbic acid | 2.46 mg | 90 mg | 2.7% | 1.4% | 3659 g |
| Vitamin D, calciferol | 0.546 mcg | 10 mcg | 5.5% | 2.9% | 1832 |
| Vitamin D3, cholecalciferol | 0.083 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 5.174 mg | 15 mg | 34.5% | 18.3% | 290 g |
| Vitamin H, biotin | 4.438 mcg | 50 mcg | 8.9% | 4.7% | 1127 g |
| Vitamin K, phylloquinone | 3.5 mcg | 120 mcg | 2.9% | 1.5% | 3429 g |
| Vitamin RR, NE | 2.3297 mg | 20 mg | 11.6% | 6.2% | 858 g |
| Niacin | 0.296 mg | ~ | |||
| Betaine | 0.583 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 179.34 mg | 2500 mg | 7.2% | 3.8% | 1394 g |
| Calcium, Ca | 30.62 mg | 1000 mg | 3.1% | 1.6% | 3266 g |
| Silicon, Si | 11.042 mg | 30 mg | 36.8% | 19.5% | 272 g |
| Magnesium, Mg | 15.73 mg | 400 mg | 3.9% | 2.1% | 2543 g |
| Sodium, Na | 207.45 mg | 1300 mg | 16% | 8.5% | 627 g |
| Sera, S | 99.18 mg | 1000 mg | 9.9% | 5.3% | 1008 g |
| Phosphorus, P | 111.5 mg | 800 mg | 13.9% | 7.4% | 717 g |
| Chlorine, Cl | 38.04 mg | 2300 mg | 1.7% | 0.9% | 6046 g |
| Microelements | |||||
| Aluminium, Al | 88.5 mcg | ~ | |||
| Bor, B | 0.3 mcg | ~ | |||
| Iron, Fe | 1.005 mg | 18 mg | 5.6% | 3% | 1791 |
| Yod, I | 4.23 mcg | 150 mcg | 2.8% | 1.5% | 3546 g |
| Cobalt, Co | 2.313 mcg | 10 mcg | 23.1% | 12.3% | 432 g |
| Manganese, Mn | 0.0411 mg | 2 mg | 2.1% | 1.1% | 4866 g |
| Copper, Cu | 48.3 mcg | 1000 mcg | 4.8% | 2.5% | 2070 g |
| Molybdenum, Mo | 1.471 mcg | 70 mcg | 2.1% | 1.1% | 4759 g |
| Nickel, Ni | 0.002 mcg | ~ | |||
| Selenium, Se | 14.296 mcg | 55 mcg | 26% | 13.8% | 385 g |
| Fluorine, F | 15.6 mcg | 4000 mcg | 0.4% | 0.2% | 25641 g |
| Chromium, Cr | 1.2 mcg | 50 mcg | 2.4% | 1.3% | 4167 g |
| Zinc, Zn | 0.8065 mg | 12 mg | 6.7% | 3.6% | 1488 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.958 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.5 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.378 g | ~ | |||
| Valin | 0.296 g | ~ | |||
| Histidine* | 0.245 g | ~ | |||
| Isoleucine | 0.279 g | ~ | |||
| Leucine | 0.483 g | ~ | |||
| Lysine | 0.526 g | ~ | |||
| Methionine | 0.156 g | ~ | |||
| Threonine | 0.255 g | ~ | |||
| Tryptophan | 0.06 g | ~ | |||
| Phenylalanine | 0.239 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.333 g | ~ | |||
| Aspartic acid | 0.555 g | ~ | |||
| Hydroxyproline | 0.015 g | ~ | |||
| Glycine | 0.256 g | ~ | |||
| Glutamic acid | 0.906 g | ~ | |||
| Proline | 0.229 g | ~ | |||
| Serin | 0.245 g | ~ | |||
| Tyrosine | 0.216 g | ~ | |||
| Cysteine | 0.065 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 153.08 mg | max 300 mg | |||
| beta sitosterol | 21.667 mg | ~ | |||
| Fatty acid | |||||
| Trans fats | 0.011 g | max 1.9 g | |||
| monounsaturated trans fats | 0.007 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.4 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.016 g | ~ | |||
| 16:0 Palmitinaya | 0.998 g | ~ | |||
| 17:0 Margarine | 0.003 g | ~ | |||
| 18:0 Stearic | 0.595 g | ~ | |||
| 20:0 Arakhinovaya | 0.035 g | ~ | |||
| 22:0 Begenovaya | 0.077 g | ~ | |||
| Monounsaturated fatty acids | 4.083 g | min 16.8 g | 24.3% | 12.9% | |
| 16:1 Palmitoleic | 0.044 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.171 g | ~ | |||
| 18:1 cis | 0.468 g | ~ | |||
| 18:1 trans | 0.007 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.008 g | ~ | |||
| Polyunsaturated fatty acids | 7.693 g | from 11.2 to 20.6 g | 68.7% | 36.5% | |
| 18:2 Linolevaya | 6.652 g | ~ | |||
| 18:2 Omega-6, cis, cis | 0.108 g | ~ | |||
| 18:2 trance, trance | 0.004 g | ~ | |||
| 18:3 Linolenic | 0.006 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.004 g | ~ | |||
| 20:2 Eicosadiene, Omega-6, cis, cis | 0.004 g | ~ | |||
| 20:4 Arachidonic | 0.011 g | ~ | |||
| Omega-6 fatty acids | 7 g | from 4.7 to 16.8 g | 100% | 53.1% |
The energy value of Salad with carbonate and corn is 188.3 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Salad with corn and Chinese cabbage
One of the most successful combinations of products is the combination of Peking and corn. With this combination, the salad becomes crispy. If you add croutons to it, it will be very satisfying.
Ingredients:
- Canned corn - 1 can
- Canned beans - 1 can
- Beijing cabbage - 1 pc.
- Mayonnaise, cheese-flavored croutons - to taste
Preparation:
Wash the Chinese cabbage, dry it and cut it into small ribbons. Drain liquid from corn and beans.
Place corn, beans, chopped cabbage and croutons in one container. Mix everything and season with mayonnaise.
Vegetarian salad with corn
Vegetarian dishes do not contain animal ingredients, including dairy products and eggs. With a little imagination, the salad can be decorated festively and beautifully. For a vegetarian salad you will need:
- lemon;
- vegetable oil – 50 ml;
- garlic;
- carrots – 100 g;
- 1 can of corn;
- sweet yellow pepper – 150 g;
- turnip – 150-180 g;
- salt.
Read: Recipe for croutons and corn salad
Recipe:
- Wash carrots and turnips. Peel and grate the root vegetables on a coarse grater. Place in a bowl.
- Peel a clove of garlic and squeeze it into the vegetables.
- Squeeze about 1 tbsp into the oil. spoons of lemon juice.
- Wash the pepper. Cut off the tip and top along with the stalk.
- Cut the pepper lengthwise into narrow triangles, they should look like rays of the sun.
- Cut the remaining pepper into pieces and place in a bowl with vegetables.
- Salt the salad to taste. Mix.
- Pour in the dressing and stir again.
- Take a flat plate. Place the vegetables in a neat, low mound.
- Pour the juice out of the corn, pour the grains on top of the vegetables and level them so that the yellow grains cover all the vegetables.
- Place the pepper triangles around the edges of the salad so that the whole dish looks like the sun. Salad ready.
If you don’t want to waste effort on decoration, you can simply chop the pepper finely and add it to the rest of the ingredients.
Video on the topic:
Salad with corn, fresh cucumbers and carrots
Salad with corn, fresh cucumbers and carrots will be a great addition to any side dish. It goes best with mashed potatoes. This salad will also 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
Preparation:
We clean the carrots, wash them and grate them on a coarse grater. Wash the cucumber, peel it and grate it on a coarse grater. Drain the liquid from the corn. Wash the greens, dry them and finely chop them. We peel the garlic, wash it and pass it through a garlic press.
Combine sour cream with mayonnaise, dill, salt, garlic and mix everything thoroughly. The salad dressing is ready.
Mix corn, carrots, cucumber. Season the vegetables with dressing and mix thoroughly. Bon appetit!
Recipe for vegetable salad with cheese and corn
The salty delicacy of feta cheese and inclusions of sweet raisins give this salad a summer, Mediterranean mood. The dressing can be replaced at your discretion with options such as yogurt with mayonnaise or kefir with sour cream.
Read: Salad with peppers, corn, cheese
If you have a bunch of fresh herbs on hand, you should chop them up and throw them into the salad. And those who don’t like beets can successfully replace them with a fresh apple.
Ingredients:
- 180 g corn;
- 220 g cheese;
- 1 large fresh tomato;
- mayonnaise;
- sour cream;
- 80 g raisins;
- 3 boiled eggs;
- 1 small beet.
Preparation:
- cut the cheese into cubes;
- cut the tomato into slices;
- Combine mayonnaise and sour cream in proportions 1:1;
- finely chop the eggs;
- Pour boiling water over raisins for 2 minutes;
- Boil the beets and cut into strips;
- mix corn, beets, tomatoes, raisins, cheese and eggs, add sauce and take the salad to the table.
Video on the topic:
Salad "Slastena"
“Slastyona” is a very unusual salad. It contains 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
Preparation:
Peel the chicken fillet, boil it in salted water, cool and cut into cubes. We clean and wash the apples. Cut apples and pineapples into cubes.
Combine pineapples, chicken, corn and apple. Season with mayonnaise and mix thoroughly. Place the salad on clean lettuce leaves and decorate with apple slices.
Corn and champignon salad
This salad is really easy and quick to prepare. It will take approximately 10 - 15 minutes to prepare. Salad with corn and champignons is a dish for housewives who don’t like to spend a lot of time in the kitchen.
Ingredients:
- Marinated champignons - 200 gr.
- Canned corn - 200 gr.
- Large cucumber—1/2 pcs.
- Greens - 1 bunch
- Salt, vegetable oil - to taste
Preparation:
Cut the pickled champignons into medium-sized cubes. If the mushrooms are small, then you don’t have to touch them at all. Drain the liquid from the corn. Wash the cucumber and cut into slices. Wash the greens, dry them and finely chop them.
In a deep container, combine all the ingredients, mix them, season with vegetable oil and salt.
conclusions
Corn is a source of fiber, vitamins and microelements. In canned form, it loses some of its beneficial qualities, but, nevertheless, remains a valuable product.
Using it, you can prepare a variety of dietary salads that can either replace or complement a hot dish. Using auxiliary products, you can create everyday and holiday salads using corn.
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Sombrero salad
“Sombrero” will be a wonderful decoration for the holiday table. It is quite simple to prepare, but its exquisite appearance will give the impression that it was prepared by a professional chef.
Ingredients:
- Ham - 350 gr.
- Sweet pepper - 150 gr.
- Onion - 1 head
- Canned corn - 100 gr.
- Canned peas - 100 gr.
- Vinegar - 1 tbsp. l.
- Iceberg lettuce - 1 stem
- Vegetable oil - 4 tbsp. l.
- Salt, parsley, ground black pepper - to taste
Preparation:
Drain liquid from corn and peas. Cut the ham into cubes. Wash the pepper, peel and cut into cubes. Peel the onion, wash it and cut it into 8 pieces. Wash the parsley, dry it and finely chop it.
Combine all ingredients, salt, pepper, season with vegetable oil and mix thoroughly. Place the salad on lettuce leaves and garnish with parsley.
