Salad corn beans carrots

All the ingredients for this salad can be taken ready. Buy canned beans, canned corn and Korean carrots, as well as mayonnaise at the supermarket. You will also need a tomato and herbs.
1. Drain the water from the corn. To do this, you can pour it on a sieve or colander and shake it thoroughly so that all the liquid is exactly glass. We send the corn into a bowl.
2. We do the same with beans if they are not in tomato sauce. If it's still in tomato sauce, then we'll wash the beans under running water. You can choose both white and red beans according to your taste. Then we put it to the corn.
3. Next, put Korean carrots in a bowl.
4. Cut the tomato into small squares, no bigger than beans and finely chop the well-washed greens.It can be parsley, dill, green onions or other greens that you like. Maybe cilantro or basil.
5. In mayonnaise, add garlic, grated on a fine grater or pressed in a special press. Mix it up.
5. Mix all the ingredients and season with mayonnaise and garlic. And the salad is ready. Fast, satisfying and delicious!
Lettuce should be consumed within a couple of hours, because tomatoes will start to let the juice and lettuce will drain. You can fill the salad with mayonnaise right before serving and take only as much salad as you are going to eat now.
If you have time and you want this salad to be more useful, then you can boil the beans yourself, soaking it beforehand overnight. Corn can be taken by cutting off seeds from a fresh kachan or by defrosting and washing frozen. Then it will have more vitamins.
Korean carrots can also be made independently in advance, if you have a special grater and the appropriate seasoning.
Mayonnaise can also be made at home or replaced with sour cream or unrefined vegetable oil.
Bon appetit!