Corn and pickled cucumber salad. Rice salad with pickles and corn. Salad of canned corn, pickles and greens

The situation of guests on the doorstep is familiar to every housewife. A small supply of canned food will help you get out of it with dignity. You can use them to prepare a vegetable salad with beans, peas and canned corn. For such cases, you just need to always keep a supply of several jars. If necessary, the listed products will help you quickly prepare a salad for a family dinner. But this is when the hostess has only a few free minutes. The easiest option is to simply open the jars, drain the liquid from them, and combine all the ingredients. But if there is a piece of sausage in the house, some not-so-fresh bread or a loaf, then a simple vegetable salad prepared using canned food will turn into an unusual, tasty dish. Canned foods are not inferior to fresh ones in nutritional value, but the amount of vitamins in them is much less. A bunch of fresh herbs will eliminate this deficiency in full. To do this, you can use green onion feathers, which are easy to obtain even on your home windowsill at any time of the year. When purchasing canned products in a store, it is better to choose a trusted manufacturer. The taste of a salad with red beans will be richer than with white beans. If you combine a jar of white and red grains with canned peas, the dish will be brighter and more elegant.

• Peas (cons.) 1 jar.
• Corn (cons.) 1 ban.
• Beans (cons.) 1 jar.
• Stale bread 300 g.
• Sausage 150 g.
• Mayonnaise 70 ml.
• Green onions 30 g.
• Garlic 1 tooth.
• Pepper

Calories: 339 kcal

Rub the baking sheet with a clove of garlic, cut the bread into cubes, sprinkle them with pepper and dry them on the baking sheet in the oven until they become croutons. Culinary historians claim that it was dry bread that made Caesar salad the most popular dish all over the world. You can also use a bag of factory-made crackers.

Open jars of peas, beans and corn. Drain all the juice from them. Particularly zealous housewives can use it to prepare gravies or sauces.

Cut the smoked sausage into cubes. If the dish is prepared for fasting days, you can do without this ingredient.

The washed greens are finely chopped.

In a suitable bowl, combine peas, beans, corn, sausage and greens. All products contain salt; add it gently.

For ordinary cuisine, vegetable salad with beans, peas and canned corn is seasoned with mayonnaise; for a vegetarian or lenten version, vegetable oil is used.

Mix everything well, transfer to a salad bowl, sprinkle with crackers and serve.

Canned vegetable salad can be prepared in just 10 minutes. The above recipe can be considered basic. Depending on the situation, any fresh or canned vegetables and boiled eggs are added to the dish.

Salad with peas, corn, beans, croutons, garlic

For the salad you will need the following ingredients:

• mayonnaise – 150 g;
• green onion – 30 g;
• 1 can of peas;
• 1 can of beans;
• 1 can of corn;
• ground pepper;
• garlic;
• bread – 250 – 300 g;
• salt;
• vegetable oil – 20 ml.

• If you don’t have ready-made small crackers at home, start preparing the salad with them. Bread, preferably two or three days old, is cut into cubes with a side of about 1 cm.
• The sliced ​​bread is salted, peppered and poured onto a baking sheet that has been greased with oil.
• Dry the crackers in the oven, which is turned on at 180 - 190 degrees.
• Take a salad bowl of suitable size and open jars of peas, beans and corn. Drain the water from them and pour the grain into a salad bowl.
• Wash the green onions and finely chop them with a knife. Pour into a salad bowl.
• Peel the garlic; 3-4 cloves are enough for the salad. Press it through a press directly into the salad bowl.
• Crackers and mayonnaise are added to the products.

The salad is mixed and placed on the table.

Main dish video recipe

The video describes in detail the preparation of “Spring” salad from canned corn. Cooking will not take more than 20 minutes, since all the ingredients (except for hard-boiled eggs) are already ready for use, and all that remains is to chop them.

The dish is a basic combination of products that can be varied to suit your taste. Olives, rye crackers and beans will be an excellent addition to the salad or a replacement for the main ingredients. The video shows a standard serving method, but you can use one of those presented in the article - this way the dish will look more impressive on the festive table.

Ingredients for the dish:

• can of canned corn;
• a bunch of onions and dill;
• 4 eggs;
• 3 spoons of sour cream;
• salt.

You need to drain the water from the corn, cut the cucumber: first in half, then each part into several strips, and the strips into small cubes. Finely chop the greens and add to the vegetables. Also cut the boiled eggs into cubes, then mix all the ingredients and add salt. Add sour cream and stir. Place the prepared food in a salad bowl, garnish with a couple of sprigs of dill - the “Spring” salad is ready.

What can you use to dress your salad instead of mayonnaise?

If mayonnaise becomes boring or seems too greasy and heavy, the salad can be seasoned with sour cream or a sauce made on its basis. Homemade light yogurt will also work. As a rule, this dressing has a neutral taste, so you can diversify it at your discretion: add herbs, garlic and seasonings. Less common, but equally delicious options: kefir and sour cream-soy sauce, Greek tzatziki sauce.

Can crab sticks be replaced with crab meat?

When replacing sticks with crab meat, the food will not only not lose its taste, but will also become healthier. The taste will be different, but such food will definitely add variety to the menu. A few more substitutions for crab sticks that provide interesting flavor combinations: shrimp, squid and mussels.

The salad, the main ingredient of which is canned corn, has many variations and serving methods. The speed of preparation is one of its main advantages: a simple recipe will help any housewife if she is short of time, and will become a useful snack during a long working day.

Rice salad with pickles and corn. Today we will prepare together a hearty, very nutritious, interesting and simply delicious salad that includes affordable and inexpensive products. We bring to your attention a winter vegetarian salad made from rice, pickled cucumbers, canned sweet corn and seasoned with sour cream

Salad with ham, beans, corn, croutons

For the ham salad you need to take:

• 1 can of beans;
• mayonnaise – 120 g;
• 1 can of corn;
• ham – 250-300 g;
• pickled cucumber – 100-120 g;
• greens – 10 g;
• bread – 250 – 300 g;
• paprika – 5-6 g;
• vegetable oil – 20 ml.

• The bread, preferably using dried pieces, is cut into cubes, sprinkled with paprika and placed in one layer on a baking sheet that has been greased with oil.
• Place the baking tray with bread in the central part of the oven. Dry the bread until golden brown at a temperature of 190 degrees.
• Open cans of corn and beans. Pour out all the liquid from them.
• Cut the cucumber into small cubes.
• The ham is also cut into cubes.
• Place ham and cucumber in a suitable bowl, pour in beans, corn and crackers.
• Add mayonnaise, mix, sprinkle with chopped herbs and serve the finished salad to the guests.

Corn and pickles salad with cheese

Tuna is not an easy salad fish; it is very desirable to emphasize its taste with sweetish vegetables. And this condition is fulfilled in this recipe with the help of crispy peppers and canned corn. And the combination of mozzarella with tuna gives the dish a touch of Mediterranean culinary traditions.

• 150 g corn;
• 100 g pickled cucumbers;
• half a sweet bell pepper;
• natural yogurt;
• 1 tbsp. spoon of sesame seeds;
• 150 g canned tuna in its own juice;
• Chinese cabbage leaf;
• 100 g pickled capers;
• 3 boiled chicken eggs;
• mayonnaise;
• 200 g mozzarella (preferably small balls).

• cut the cucumbers into strips;
• remove the tuna meat from the can and use a fork to separate it into small pieces;
• cut the pepper into strips;
• Chop the capers;
• mix mayonnaise and yogurt in 1:1 proportions;
• cut the cabbage into small pieces;
• cut the eggs into cubes;
• if the mozzarella is not in the form of balls, cut the cheese into cubes;
• mix corn, eggs, cheese, cucumber, tuna, pepper, capers and cabbage, season the salad with dressing and serve, sprinkling with sesame seeds as a finishing touch.

Salad with corn, beans, croutons, eggs

For salad take:

• eggs – 5 pcs.;
• 1 can of beans;
• 1 can of corn;
• mayonnaise – 150 g;
• green onion – 30 g;
• Kirieshki crackers – 120 g.

• Place the eggs in a saucepan, pour water into them, add 5-6 g of salt, and place on the stove. Salt is needed to prevent the contents from leaking into the water.
• From the moment of boiling, boil the eggs for 15-18 minutes.
• Carefully remove the eggs from the boiling water and place them in ice water. After a couple of minutes, wrap the eggs in a wet cloth and allow them to cool. After such procedures, the shell will be easy to remove.
• The eggs are peeled and cut into narrow slices.
• The onion is washed and finely chopped with a knife.
• Juice is poured out of cans of corn and beans.
• Place corn and beans in a salad bowl, add eggs, crackers and green onions.
• Season the salad with mayonnaise and serve the finished dish on the table.

Stale bread or crackers are present in many famous salads. An example of this is the famous American Caesar salad or the Tuscan panzanella salad made from tomatoes, dry bread and onions.

Thrifty and thrifty housewives who do not throw away pieces of bread can also prepare small crackers from it, which they then add to ready-made salads. Homemade croutons can be sprinkled with salt, pepper, paprika, bouillon cubes, and herbs. In this case, they will give the finished salad a different taste. When you don’t have crackers at home, you can buy factory-made Kirieshki.

If you have a pack of Kiriesheki, peas, beans, corn and other products at home, then you can prepare a very tasty salad from them at any time.

Pea, corn, bean salad

Salads with croutons are incredibly popular for several reasons. Firstly, regardless of the composition, they always turn out to be very nutritious. Secondly, preparing them is simple, quick and very inexpensive. And thirdly, croutons of any flavor can be an ideal accompaniment to any product - in other words, you can add them to almost any salad, and they will not be superfluous there. Such obvious advantages are difficult to overestimate!

Ingredients

• corn - 0.5 standard cans or 1 small;
• peas – 0.5 standard jars or 1 small jar;
• beans - 0.5 standard cans or 1 small;
• crackers – 80-100 g;
• smoked or semi-smoked sausage – 200 g;
• semi-hard cheese or sausage – 100 g;
• mayonnaise – 3 tbsp. l.

How to make a salad of beans, corn, peas and croutons

Actually, the whole process of preparing a salad comes down to opening the canned food and chopping the sausage and cheese. The order in which the products are prepared does not matter - whatever comes to hand first is where you can start. Here it's beans. For the salad, you can use either white or red, depending on your taste. In its own juice or in tomato sauce, it also doesn’t matter, since after opening the contents of the jar, immediately transfer them to a colander and rinse thoroughly. We use cold water for washing. Next, let the liquid drain completely, and the beans are ready to add to the salad.

Now corn. As a rule, there is no need to rinse it, so we simply put it in a colander and shake it well several times until the liquid is completely gone. Then we send it to the beans.

We do the same with canned peas and also add them to the salad. It happens that the liquid in peas is somewhat slimy. In this case, it is also better to wash the peas.

All that remains is to deal with the sausage and cheese. Cut the sausage into small or medium cubes (try to keep them no larger than crackers).

The cheese can either be grated on a coarse grater, or cut into small or medium cubes - at your discretion. If desired, you can chop a clove or two of garlic into the salad.

We collect all the ingredients of the salad in a deep bowl of a suitable size.

And season with mayonnaise. You don’t need to put a lot of mayonnaise, just the bare minimum. Afterwards, when croutons are added to the salad, they will quickly begin to absorb the mayonnaise and become soft, causing the salad to lose its crispy flavor.

Crackers are added to the salad (already seasoned with mayonnaise) right before serving. The taste of croutons can be any, but croutons with the flavor of salami or hunting sausages look most harmonious in a salad.

Stir the salad of peas, corn, beans and croutons, taste it and add salt if necessary - and it is ready to serve.

The salad turns out very tasty and nutritious. If you don’t use a lot of mayonnaise for dressing (as recommended above), then the crackers will crisp nicely for quite a long time – up to 3 hours – and will not become soggy.

Housewives, also pay attention to American potato salad.

Recipe with corn, cucumber and crab sticks

Salad with crab sticks has long become as popular an appetizer as Olivier. Crab sticks are a product that has not only a price, but also a taste advantage over many types of fish. Despite their name, they are not made from crab meat, although this does not make them any less tasty or filling. To make a snack with the addition of this ingredient nutritious and healthy, you should pay attention to the type of sticks when purchasing:

• they must be vacuum packed;
• must not contain less than 40% minced fish;
• their texture should be dense and elastic.

If the product has all the specified qualities, it will make a good snack for every day. Crab sticks can also be used as a decoration for a dish, which children will especially like.

Boil eggs hard: wait for the water to boil, and continue cooking for another 10 minutes. Wash the cucumbers and cut into cubes slightly larger than corn kernels. If the skin of the cucumbers is too hard, it needs to be peeled off.

Cut the chilled crab sticks and eggs that have cooled after boiling into the same small pieces. If the sticks were stored in the freezer, they need to be transferred to the refrigerator a few hours before cooking so that they defrost.

Drain the liquid from the corn, pour it into a salad bowl and add all the chopped ingredients. Season the food with mayonnaise, salt and pepper.

The dish can be decorated with herbs or a few pieces of larger chopped crab sticks.