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Salad with canned mushrooms and corn

Salad with Canned Mushrooms and Corn

A pleasant, delicate salad you can put together without much fuss. I've made this salad for years — for all sorts of holidays, and sometimes just on weekdays. Family and friends love it, and even unexpected guests can't resist! It's delicious and looks inviting on the table, and it comes together fast, which counts for a lot when you're prepping for a big spread.

мама сладкоежек

Recipe author

Composition / ingredients

Servings:

Canned button mushrooms

350

Canned corn (1 standard can)

Eggs

Napa cabbage

350

Onion (red, but optional)

Dill

0.5

Sour cream (I use low-fat; you can swap in plain yogurt or mayonnaise if you prefer)

100

Prepared mustard

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 25 % 3 g

Carbohydrates 50 % 6 g

51 kcal

GI: 40 / 60 / 0

Cooking method

Cooking time: 25 min

Step 1:

Here are the ingredients for the salad. Separate the napa cabbage into leaves and wash them along with the dill. Peel and wash the onion. Drain the canned mushrooms and corn in a colander to remove excess liquid. Hard-boil and peel the eggs ahead of time and let them cool. In the photo, the small glass holds 3 tablespoons of brine from the canned mushrooms.
Step 2:

Cut the onion into quarter-rings (if it's sharp, pour boiling water over it, let it sit a moment, then squeeze it out — the bite goes with the water). If the mushrooms are whole or cut too large, chop them as shown. Cut the eggs into coarse pieces, like the onion.
Step 3:

Cut the cabbage the same way as the onion.
Step 4:

Chop the dill. Don't forget to set aside 3 tablespoons of corn to garnish the salad.
Step 5:

Make the dressing: combine the mushroom brine (it deepens the mushroom flavor in the finished salad), sour cream, mustard, ground black pepper, and a little salt (don't add it all at once — remember the mushrooms came in marinade or brine).
Step 6:

Combine all the prepared salad ingredients in a bowl. Add the dressing, taste, and add more salt if needed.
Step 7:

Mound the finished salad on a serving dish. Garnish with the reserved corn, dill, and cucumber — or however you like.