Hearty salad with canned corn
Ingredients:
- 100 g of canned corn;
- 100 g ham or cooked sausage;
- 100 g of hard cheese savoury;
- 1 boiled egg;
- 1 cucumber;
- 1 small bell pepper;
- 1 thick stalk celery;
- 20 g fresh dill;
- 1.5 tbsp of sour cream and mayonnaise;
- 1/3 tsp. dried Basil;
Sol.
Cut the peel from the cucumber, clean bell pepper from seeds. Cut the vegetables and celery, ham, boiled egg and cheese cubes or strips of a similar size. Combine all ingredients in a large bowl with corn and chopped dill. Whisk sour cream with mayonnaise, add dried Basil and season the sauce salad. Give everything a good stir and dosolit, if needed.
Nutritious salad with corn
Ingredients:
- 200 g of canned corn;
- 200 grams of tuna in oil;
- 50 g of green leaf lettuce;
- 2 tomato;
- 100 g of black olives b/C;
- 80 ml olive oil;
- pinch of ground allspice;
Sol.
Drain the oil from the tuna, leaving about 1 tbsp for richness and more flavor. Scald the tomatoes with boiling water, remove the skin and cut the flesh into triangular slices. Hand tear lettuce leaves. Cut the olives into halves or transverse rings. Connect all products, including corn, in a pretty bowl, drizzle with olive oil, sprinkle small amount of pepper and salt.
Eateries tartlets with corn and mushrooms
Ingredients:
- 200 g of canned corn;
- 100 g of pickled mushrooms;
- 10 tartlets;
- half boiled carrots;
- 2 cloves of garlic;
- 80 g of hard cheese;
- 3 tablespoons of mayonnaise;
Sol;
- parsley leaves for decoration.
Grate cheese on a grater. Peel the garlic cloves and run through a special press. Chop mushrooms and boiled carrots. Put it all together with the corn kernels in a bowl and mix well with mayonnaise and salt. Fill this mixture all over the tartlets and garnish with parsley leaves.
Lavashnaya rolls with crab salad
Ingredients:
- 1 sheet of Armenian lavash;
- 1 small can of corn (225 g);
- 200 g imitated crab meat or sticks;
- 2 boiled eggs;
- 100 g processed cheese;
- 40 g Chinese salad;
- 15 g of green onions and dill;
- 100 g natural yoghurt;
- 2 tbsp of mayonnaise;
Sol.
Finely chop crab sticks, eggs, green onions and dill. Finely shred lettuce leaves. Mix all, add the corn, yogurt, mayonnaise, a little salt and thoroughly combine. Spread a sheet of lavash cream cheese and spread it on the crab salad evenly. Form a dense loaf, wrap it in cling film and refrigerate for half an hour. Then cut it with a sharp knife into transverse slices with a thickness of 4 cm.