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Summer Vegetable Salad with Corn

A light, colorful summer salad. Fast, cheap, and tasty. I made this salad for lunch at the dacha — I had to quickly figure out how to feed the family with the bare minimum on hand. Three cucumbers from the greenhouse, parsley and lettuce from the garden, the last of some canned corn — and there's a great option for a country lunch.

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Summer vegetable salad with corn
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 50 % 7 g
Carbohydrates 43 % 6 g
88 kcal
GI: 33 / 67 / 0

Cooking method

Cooking time: 20 min

  1. Step 1:

    Step 1

    Wash and dry the greens and cucumbers. Drain the canned corn in a sieve.

  2. Step 2:

    Step 2

    Pick the parsley leaves off the stems.

  3. Step 3:

    Step 3

    Tear the lettuce leaves by hand.

  4. Step 4:

    Step 4

    Cut the cucumbers into medium batons.

  5. Step 5:

    Step 5

    Put the cucumbers, corn, and greens in a salad bowl.

  6. Step 6:

    Step 6

    Dress the salad with mayonnaise, salt it, and toss gently.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Leaf lettuce - 14  kcal/100g
  • Salt - 0  kcal/100g
  • Canned sweet corn - 79  kcal/100g

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