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Summer vegetable salad with corn

Light and bright summer salad. Fast, cheap and delicious. This salad was made at the dacha for lunch. It was necessary to quickly figure out how to feed the family with a minimum set of products. Three cucumbers from the greenhouse, parsley and lettuce leaves from the garden, the remains of canned corn - that'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

Step-by-step cooking

Cooking time: 20 min

  1. Step 1:

    Step 1.

    Wash the greens and cucumbers, dry them.Put the canned corn on a sieve.

  2. Step 2:

    Step 2.

    Separate the parsley leaves from the twigs.

  3. Step 3:

    Step 3.

    Tear lettuce leaves with your hands.

  5. Step 4:

    Step 4.

    Cut cucumbers into medium cubes.

  6. Step 5:

    Step 5.

    Put cucumbers, corn, greens in a salad bowl.

  7. Step 6:

    Step 6.

    Season the salad with mayonnaise, add salt and mix 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 salad - 14   kcal/100g
  • Salt - 0   kcal/100g
  • Canned sweet corn - 79   kcal/100g

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