Main Page
Fast and tasty
Salad with peas, corn and eggs

Pea, Corn, and Egg Salad

Bright, pretty, fresh, light, for any day! This pea, corn, and egg salad is unusual in that it has both corn and peas at once, though they usually show up one or the other. I thought it wouldn't be good - but I was wrong; the ingredients complemented each other perfectly, without any one overpowering the rest.

Anna

Recipe author

Watch the video

Composition / ingredients

Servings:

Canned corn

200

Green peas

200

Eggs

Cucumbers

Green onion

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 4 g

Fats 40 % 8 g

Carbohydrates 40 % 8 g

114 kcal

GI: 43 / 57 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a pea, corn, and egg salad? Gather the ingredients. Choose good-quality corn and peas - they play the lead role, and the salad's flavor depends on them. Boil the eggs beforehand. You can use homemade mayonnaise.
Step 2:

Take a deep dish or salad bowl. Carefully open the can of peas and drain the liquid. Put the amount of peas you need into the bowl.
Step 3:

Open the can of corn as well and drain the liquid. Add the amount of corn you need to the peas.
Step 4:

Wash the fresh cucumbers, dry them, and trim off the ends. If the skin isn't tough, damaged, or bitter, you don't need to peel it off. Cut the cucumbers into small cubes. Add them to the bowl.
Step 5:

Boil the eggs. How do you hard-boil eggs? To keep the eggs from cracking while they cook, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover with cold water and cool. The sharp temperature change makes the shells easier to peel. Peel the eggs and cut them into cubes like the cucumbers. Add them to the other prepared ingredients.
Step 6:

Wash the green onion, dry it, and chop it finely. Add it to the salad.
Step 7:

Dress the salad with mayonnaise, add salt to taste, and mix.
Step 8:

You can serve the salad right after making it. It goes well with boiled or fried potatoes, or mashed potatoes.

Despite its apparent simplicity, this salad, like many others, is good for you. Fresh cucumbers, green onion, and eggs are rich in vitamins and trace minerals. Canned vegetables also keep the beneficial properties of fresh ones. So to vary the table, especially in winter when fresh-vegetable salads are scarce, this salad is a great alternative. And the fact that it's quick and simple to make is another plus.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
It's better to make the mayonnaise yourself - it's tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like - this will cut the dish's calories.
How do you buy canned corn the right way? Be sure to check the expiration date on the can. If the container is glass, inspect the kernels closely. They should be the same size and color, whole and unblemished. The ingredients shouldn't include dyes, preservatives, or flavor enhancers.