Salad with canned champignons and corn

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   Products needed for salad. We separate the Chinese cabbage into leaves, wash them and the dill. Peel the onion and wash it. Place the canned mushrooms and corn in a colander to remove excess liquid. Cool the pre-boiled and peeled eggs. In the photo in a glass - 3 tbsp. l. brine from canned champignons.

2. STEP 2

   

   Cut the onion into quarter rings (if it is bitter, pour boiling water over it, let it sit for a while, then squeeze out the water - the bitterness will go away). If the champignons are whole or chopped too large, chop them as shown in the photo. Cut the eggs coarsely, like onions.

3. STEP 3

   

   Chop the cabbage in the same way as the onion.

4. STEP 4

   

   Chop the dill. Don't forget 3 tbsp. l. Set aside the corn to decorate the salad.

5. STEP 5

   

   Make the dressing: mix mushroom brine (it will enhance the mushroom taste in the finished salad), sour cream, mustard, ground black pepper and a little salt (do not add it all at once, do not forget that the champignons were in the marinade or brine).

6. STEP 6

   

   Mix all the prepared salad ingredients in a bowl. Add the dressing, taste it and add more salt if necessary.

7. STEP 7

   

   Place the prepared salad in a heap on a dish. Decorate with corn, dill, cucumber. Or at your discretion.

Comments on the recipe

olgay198108

05.09.2023

4.9

Very beautiful and bright salad, festive and elegant)

mother of a sweet tooth

05.09.2023

4.9

Thanks for your feedback! Try to cook it, it tastes very good. Peking cabbage is very appropriate in it; it plays an important role here and makes the salad juicy and tender.

olgay198108

05.09.2023

4.5

Beijing cabbage and pickled champignons are delicious, that's for sure))

Iriina

05.09.2023

4.8

Thanks for the salad recipe! We tried it during the holidays, and my family liked this salad the most.

Lyudmila

05.09.2023

4.8

There is no need to add onions, it ruins the taste