Peas are a low-calorie protein product that is irreplaceable in healthy eating... When preserved, it practically does not lose useful properties... Winter salads with green canned peas is a great way to diversify your diet with tasty and healthy dishes.

Canned pea salad

Today the editorial office So simple! " will tell you why you should always keep a jar of peas on duty in the refrigerator. Here are 8 recipes simple and delicious salads for every day... And yes, the pea marinade does not need to be drained. It can be used to make tender and diet mayonnaise. Detailed instructions read at the end of the article.

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With cucumbers and eggs

Ingredients

• 150 g Chinese cabbage
• 3 eggs
• 200 g canned peas
• 3 cucumbers
• 3 tbsp. l. sour cream or mayonnaise
• fresh herbs, salt to taste

Chop the cabbage coarsely, cut the cucumbers into semicircles and the eggs into cubes. Mix with peas and herbs, salt and season with sour cream or mayonnaise.

With eggplant

Ingredients

• 1 large eggplant
• 2 eggs
• 1 onion
• 1 pickled cucumber
• 2 tbsp. l. vegetable oil
• fresh herbs, salt to taste

Finely chop the onion and the eggplant into cubes. Fry vegetables in vegetable oil. Cool, add diced eggs, cucumber, herbs and peas. Season with sour cream if desired. Salt and serve!

Carrot and egg salad

Ingredients

• 2 eggs
• 1 large carrot
• 50 g hard cheese
• 2 tbsp. l. sour cream or mayonnaise
• 1 tbsp. l. mustard
• 2 cloves of garlic
• 1 tbsp. l. soy sauce

Grated carrots and cheese. Add diced eggs and peas. Season with sour cream, mustard, garlic and soy sauce.

With chicken and mushrooms

Ingredients

• 350 g boiled chicken fillet
• 3 eggs
• 3 medium potato tubers
• 1 onion
• 1 carrot
• 300 g pickled champignons
• 250 g canned peas
• fresh herbs
• vegetable oil, salt to taste

Boil eggs and potatoes, cool and rub on a coarse grater or cut into cubes. Grate carrots and simmer a little in vegetable oil along with onions. Combine vegetables and eggs with chicken fillet, chopped mushrooms and peas. Add herbs and salt to taste.

With ham and prunes

Ingredients

• 150 g ham or boiled sausage
• 60 g prunes
• 2 cucumbers
• 100 g canned peas
• 3 tbsp. l. mayonnaise
• fresh herbs, salt to taste

Cut the cucumber, prunes and ham into strips. Mix with peas, herbs, salt and season with mayonnaise.

Festive salad "Heartbreaker"

Ingredients

• 500 g pork beef heart or chicken hearts
• 3 eggs
• 2 medium potato tubers
• 2 onions
• 2 fresh or pickled cucumbers
• 50 g cheese
• 300 g champignons
• 150 g canned peas
• 3 tbsp. l. soy sauce
• 2 tbsp. l. vegetable oil
• salt, mayonnaise to taste

Boil eggs and potatoes, cool and grate. Cut the heart into pieces and marinate in soy sauce for 30 minutes. After frying in vegetable oil for 5-10 minutes, add 50 ml of water and carcass in a pan until tender. While the heart is cooling, fry the mushrooms. Shape the salad on a large plate, layering the ingredients in layers: first the heart, then grated cheese, peas, mushrooms, potatoes, cucumbers and eggs. Grease each layer with mayonnaise.

Champs Elysees salad

Ingredients

• 250 g boiled chicken fillet
• 1 fresh cucumber
• 150 g canned peas
• 50 g hard cheese
• 5-7 olives
• 3 tbsp. l. olive oil
• 1 bunch of green onions
• 1 bunch of dill
• 1 tbsp. l. dijon mustard
• salt to taste

Cucumber, cheese, olives and chicken fillet cut into strips. Mix with peas and chopped herbs. Salt, refuel olive oil and mustard.

German beer salad with croutons

Ingredients

• 100 g smoked sausage
• 100 g rye croutons
• 1 carrot
• 1 pickled cucumber
• 100 g canned peas or beans
• mayonnaise, herbs, salt to taste

Boil the carrots, cool, cut into strips. Also cut the sausage and cucumber. Mix with herbs, peas and season with mayonnaise.

To reduce the overall calorie content of the dish and save on food, try making diet mayonnaise from pea marinade.

How to make lean diet mayonnaise

To make mayonnaise you need 350 ml sunflower oil, 150 ml of marinade from peas, 1 tsp. sugar, 1 tsp. salt, 1 tsp. lemon juice and mustard and to taste. Instead of a pea marinade, you can use a bean marinade or any legume decoction.

Add to brine lemon juice, sugar, salt, mustard and beat with a blender at medium speed for a couple of seconds. Without stopping whisking, pour in vegetable oil in a thin stream. The thinner the trickle, the better the mayonnaise is whipped. Do not increase the power of the blender, otherwise the sauce will stratify. Store the finished product in the refrigerator for no more than 7 days.

One more useful product rich in fiber and vitamins are beets. At " So simple! " there is . A great way to diversify your diet.

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Content

Slightly sweet delicate taste This legume has made it popular for a wide variety of salads. Today, practically not one festive table is complete without dishes with peas, especially if it is canned. How to cook simple and delicious salads with it, you will learn from the recipes from the photo below.

How to make green pea salad

Canned food cannot be called a healthy food, but peas, unlike other products, retain most of their nutrients... For this reason, almost every housewife in the kitchen always has a couple of jars with this ingredient. This makes preparing a salad with green peas a simple and quick process. The main thing is to choose the right product. Only a few additional components should be present in the canned food - salt, water and sugar. Peas must be of "Extra" or First Class. The dining room is only suitable for soup.

How to make green peas for salad

For preservation, sugar peas are more often used. Its other name is cerebral. The peas received this name due to the characteristic convolutions on the surface. It is useful because of the content a large number squirrel. Not all recipes use canned peas, which do not require prior preparation. Fresh or frozen salad is prepared differently. The peas must first be cooked properly. For salads, smooth-grain varieties are suitable - they are large and have a rounded shape. In the very simple version peas are prepared like this:

1. Pour water into a saucepan at the rate of 1 liter per 400 g of product.
2. After boiling, add the peas themselves, 1 tbsp. salt, 1 tsp. sugar, and a couple more sprigs of mint for flavor.
3. Boil for about 10 minutes. At this stage, you can add 1.5 tbsp. apple cider vinegar.
4. Cook for another 5 minutes, remove from the water, then let the pickled green peas cool.

Pea salad - recipe

Any green pea salad recipe will help you out even in a situation where you need to quickly build a snack. Additionally, you can use the most original ingredients... The result is various salads- with meat, corn, cheese, mushrooms and sausage. TO lean options includes a salad with mushrooms and green peas. A not too high-calorie snack is obtained from a regular or seaweed, cucumbers and tomatoes. You can experiment by adding whatever is in the refrigerator and making a light or hearty snack... Even beets go well with peas.

Crab

• Cooking time: 25 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 102 kcal.
• Cuisine: Russian.

A classic for daily menu or any festive table is an crab salad... By traditional recipe it is prepared on the basis of the sticks of the same name with corn. There is another option, no less appetizing and satisfying. This is a salad with green peas and crab sticks... For such a snack, any seasonable greens are welcome. It is recommended to use garlic and dill leaves - they are especially tasty with them.

Ingredients:

• greens to taste;
• cucumber - 1 pc.;
• canned peas - 5 tablespoons;
• pepper, salt - to taste;
• egg - 3 pcs.;
• crab sticks - 100 g;
• mayonnaise to taste.

Cooking method:

1. Wash the cucumber, cut off the butts, and chop the rest into strips or cubes.
2. Peel boiled hard-boiled eggs, finely chop.
3. Drain the liquid from the peas.
4. Cut the sticks into cubes.
5. Combine all the ingredients, season with mayonnaise, salt and pepper, add chopped herbs. To mix everything.

Canned peas

• Cooking time: 15 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 92 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

The following simple salad with canned peas is perfect as a side dish with meat. This recipe combines it with garlic and onions. They just need to be chopped and mixed with peas from a can. It is only necessary to drain the liquid first. It is also recommended to let the peas flow by placing them in a colander. Then the salad will not contain excess liquid.

Ingredients:

• pepper, salt - to taste;
• onion - 1 pc.;
• canned peas - 300 g;
• mayonnaise - 1 tablespoon;
• garlic - 2 cloves.

Cooking method:

1. Open a can of canned food, drain off excess juice, and put the contents in a salad bowl.
2. Peel the onion and garlic, chop finely. Also send to the salad bowl.
3. Add mayonnaise, salt, season with pepper and stir.

Chicken

• Servings Per Container: 5 Persons.
• Calorie content: 130 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

A salad with chicken and green peas is considered a classic. The combination of these simple products in a dish acquires unusual taste- soft and delicate. Garlic is added to make it a little spicier. The freshness of the dish is given by the cucumber. The main thing is to let the salad infuse so that it is thoroughly saturated with mayonnaise. Although it can be easily replaced with low-fat sour cream.

Ingredients:

• garlic - 2 cloves;
• chicken egg - 4 pcs.;
• cucumber - 1 pc.;
• mustard - 0.5 tsp;
• canned peas - 50 g;
• hard cheese - 150 g;
• salt - 1 pinch;
• mayonnaise - 150 g;
• chicken leg - 1 pc.

Cooking method:

1. Cook the legs and eggs separately until tender. Let them cool, then chop finely.
2. Wash the cucumber, chop into cubes. Grind the cheese.
3. Put all the products in a salad bowl, stir.
4. Season with crushed garlic, mayonnaise, mustard. Season with salt and stir again.

With cabbage

• Cooking time: 10 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 50 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Fresh, light and appetizing appetizer... All this is about the recipe for salad with cabbage and green peas. Such ingredients are sure to be found in the kitchen of any housewife. To make the cabbage more tender, you can mash it with your hands after cutting. The rest of the products are the simplest - carrots and peas. Therefore, the salad turns out to be low-calorie and is suitable for diet food... It is especially tasty with mashed potatoes.

Ingredients:

• salt - 1 pinch;
• fresh carrots- 1 PC.;
• white cabbage - 200 g;
• canned peas - 50 g.

Cooking method:

1. Rinse the head of cabbage, remove bad leaves, finely chop the rest.
2. Rinse carrots, grate.
3. Take a bowl where you mix all the products.
4. Salt, add oil, mix well.

With egg

• Cooking time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 217 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Another option for a low-cost dish is a simple salad with peas and eggs. It is characterized by an unusual combination of ingredients. In addition to the main components, the composition includes rice and bell pepper... Due to them, the salad turns out to be not only satisfying, but also sweet in taste. In addition, the appetizer is not too greasy, because oil is used for dressing, not mayonnaise.

Ingredients:

• bell pepper - 1 pc.;
• vegetable oil - 100 g;
• parsley - 1 bunch;
• salt to taste;
• rice - 150 g;
• canned peas - 100 g;
• boiled egg - 3 pcs.

Cooking method:

1. Cut off the base of the pepper, remove the seeds, and then chop the vegetable into strips.
2. Using salted water, cook the rice. Then combine it with pepper.
3. Boil the eggs for 10 minutes, then peel and chop finely.
4. Mix all the remaining ingredients, season with pepper, salt, add oil.

With potatoes

• Servings Per Container: 4 Persons.
• Calorie content of the dish: 127 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

There is nothing easier than making a salad of potatoes and peas. In composition, it is similar to the already traditional Olivier. Although the appetizer is light, it is still easy for her to get enough. The salad can be used as an independent dish or as a side dish for meat, for example, delicious kebabs. You will need mayonnaise for dressing, although sour cream will do.

Ingredients:

• mayonnaise, pepper, salt - to taste;
• canned peas - 380 g;
• green onions - a pair of feathers;
• potatoes - 3 pcs.;
• fresh cucumber - 2 pcs.

Cooking method:

1. Peel the potatoes, rinse, then boil. Allow to cool, then cut into cubes.
2. Finely chop the onion, chop the cucumbers into small pieces.
3. Drain the liquid from the peas, mix it with the rest of the ingredients using a salad bowl.
4. Salt to taste, pepper, season with mayonnaise, stir.

With liver

• Cooking time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 137 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

• Complexity of preparation: easy.

Liver salad with green peas is just a storehouse of vitamins. V Soviet times such a dish was considered almost a luxury. It is prepared from cod liver. It contains a lot of vitamins and minerals. A salad based on such a product turns out to be useful and even lowers cholesterol. If you keep at least a jar of cod liver, you can make such a snack at any time. It is convenient, because if you do not add peas and potatoes, it can be spread on bread and served in the form of sandwiches. One more interesting option- use croutons or chips.

Ingredients:

• mayonnaise - 4 tablespoons;
• egg - 3 pcs.;
• cod liver - 240 g;
• potatoes - 2 pcs.;
• pepper, salt - to taste;
• canned peas - 150 g;
• green onion feathers - 20 g.

Cooking method:

1. Hard-boiled eggs, then immediately place in cold water to cool down. Then chop finely.
2. Open the jar with the liver, pour the oil out of it, and knead the product itself with a fork and immediately put it on the bottom of the salad bowl. Place eggs there.
3. Boil the potatoes separately in their skins, then peel and cut into slices.
4. Send the remaining ingredients to the salad bowl.
5. Place the chopped onion on top.
6. Season with mayonnaise, pepper, add salt, mix everything well.
7. Garnish with half a boiled egg if desired.

With pickled cucumbers

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 259 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

This recipe will show you how to cook fish salad from pickled cucumbers and peas. He also resembles Olivier, but has features. In addition to potatoes and onions with carrots, they additionally add to the salad lightly salted salmon... It turns out a very unusual combination of ingredients. Salad is also distinguished by a slight sourness due to pickled ginger.

Ingredients:

• lemon juice - 1 tablespoon;
• peas - 90 g;
• green onion - a pair of feathers;
• dill - 1 bunch;
• pickled and fresh cucumber - 1 pc.;
• mayonnaise - 4 tablespoons;
• carrots - 2 pcs.;
• red onion - 1 head;
• potatoes - 200 g;
• slightly salted salmon - 250 g;
• pickled ginger - 10 g.

Cooking method:

1. Boil the potatoes with carrots, then cool and cut into cubes.
2. Then rinse the fresh cucumbers, finely chop them together with the salted ones.
3. Chop the onion, cut the fish into slices.
4. Rinse, dry, chop the herbs.
5. Chop the ginger thinly, mix with mayonnaise and lemon juice.
6. Take a bigger salad bowl, where you put all the chopped food.
7. Season them with mayonnaise sauce, salt and mix.

Cucumber salad

• Cooking time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 35 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

For those who adhere to vegetarianism, cucumber and green pea salad is suitable, because it contains only vegetables. Such a snack will not hurt dieters either. Salad can be light supper or as a side dish to meat dish... Olives in combination with tomato and cucumber give it a special taste. For a beautiful presentation, it is worth using herbs - parsley or dill.

Ingredients:

• pepper, salt - to taste;
• canned peas - 1 can;
• tomatoes - 2 pcs.;
• greens to taste;
• sunflower oil to taste;
• canned olives- 50 g.

Cooking method:

1. Rinse cucumbers with tomatoes thoroughly, dry on a paper towel, then chop randomly.
2. Cut the olives in half or even smaller.
3. Mix all the ingredients in a salad bowl, salt, season with pepper and oil.
4. Sprinkle with chopped herbs.

With green onions

• Cooking time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 35 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Salad made from cucumber, peas and green onions is no less tasty. It is a pleasure to cook it. Peas add special softness to the appetizer. In addition to green onions, you can also use other herbs for decoration, such as parsley or cilantro. If you want to get a richer salad with peas, then add sausage, ham or boiled chicken. Such an appetizer will no longer be just a side dish, but a complete dish.

Ingredients:

• parsley - a couple of branches;
• mayonnaise, salt - to taste;
• fresh cucumber - 2 pcs.;
• canned peas - half a can;
• green onion feathers - 5-6 pcs.;
• chicken egg - 2 pcs.

Cooking method:

1. Rinse the parsley, onions and cucumbers under a cold stream, spread them on a paper towel and let dry.
2. Hard-boiled eggs, immediately transfer to cold water. When they are cool, peel and chop finely.
3. Chop the greens, chop the cucumber into cubes.
4. Take a salad bowl, where to put all the ingredients. Salt them, season with mayonnaise sauce, mix.

Pea salads - cooking secrets

If you want to make a salad with green peas really tasty, then learn a few simple tips... When buying canned food, pay attention to the can - there should be no swelling or damage on it. If after opening you notice a muddy fill, then do not be alarmed. This means that the product contains slightly more starch. It just needs to be rinsed with boiled water. See also the production date. If the peas are canned in the summer, then they were definitely placed in the jar fresh, just harvested. In addition to these basic tips, it is recommended to follow the following:

1. If the product list contains onion, it should be pre-soaked for 10-15 minutes in the refrigerator. So when cutting, the eyes will not pinch.
2. It is recommended to boil eggs in slightly salted water. This will protect the shell from cracking and the protein from leaking out.
3. To avoid blackening of the potatoes, when boiling, it is worth pouring 1 tablespoon of weak vinegar into the water.
4. You can use a small strainer to drain the liquid from the jar of peas.
5. To make the salad healthier, you can replace regular salt with iodized salt, mayonnaise with sour cream or unsweetened yogurt.
6. For decoration meat salads with peas, sesame, milk thistle or flax seeds are suitable. Vegetables are best decorated with raisins or chopped nuts.
7. To quickly build a side dish for meat, you can simply season the peas with sour cream or butter.

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Discuss

Green pea salad: recipes with photos

For these qualities, many appreciate it and use it with pleasure not only as a side dish for lunch or dinner, but also as one of the main ingredients of vitamin salads. Pea salad recipes are unique and varied. Probably, each housewife has her own recipe for preparing such a dish. The fact is that green pea- a universal thing, easily combined with a huge number of products.

The five most commonly used ingredients in recipes are:

These include any meat (pork, beef, lamb, poultry), river and sea ​​fish, seafood (shrimp, squid, mussels), various vegetables (cucumbers, onions, potatoes, beets, carrots), fresh, fried or pickled mushrooms of all sorts, eggs, ham, etc. In the form of a dressing for such culinary masterpieces, you can use whatever your heart desires: from sunflower oil and lemon juice to sour cream, natural yogurt and mayonnaise. Peas will easily tolerate any combination, and such salads not only cook quickly, but also look very colorful, beautiful and appetizing. Guests and households alike will appreciate this original and hearty dish.

Considering that a jar of green peas can always (or almost always) be found in the refrigerator of any housewife, a salad of green peas can be made your “everyday” dish. Or a salad for the case when "guests are on the doorstep."

An irreplaceable recipe for the "guests on the doorstep" situation. Both peas and cheese are likely to be found in the fridge. And therefore, you can cook very delicious salad.

• Green pea;
• Onion;
• Eggs;
• Mayonnaise;
• Greens.

Grate 50 grams of hard cheese on a coarse grater. Boil two eggs hard-boiled, separate the yolks from the proteins and chop. Chop one onion and dice the cheese (50 g). Mix half a can of canned peas with onions and cheese. Season the salad with yolks, ground with one hundred grams of mayonnaise, and decorate with chopped egg whites and chopped herbs.

Recipe 2. Salad with green peas and boiled vegetables

This recipe will come in handy during the cold season, when fresh vegetables not so much, but I want to try a vegetable salad.

• Green pea;
• Potato;
• Carrot;
• Eggs;
• Pickles;
• Mayonnaise.

Wash a couple of carrots and three potatoes and boil in salted water. Hard boil four eggs. Cut the cooled and peeled vegetables, eggs and three pickled cucumbers into cubes. Put everything in a bowl, add a can of canned green peas and season the salad with mayonnaise. If the salt from cucumbers and peas is not enough, then add salt to the salad to taste.

Recipe 3. Lean salad of green peas and pickled mushrooms

• 200 g pickled mushrooms,
• 50 g sweet red pepper,
• 50 ml of vegetable oil.

Mix diced mushrooms with canned green peas and Bell pepper... Fill up lean salad vegetable oil.

Recipe 4. Salad with green peas with vegetables and nuts

• 200 g canned green peas,
• 100 g cucumbers
• 100 g tomatoes
• 10 walnuts,
• 2 cloves of garlic
• 50 ml ... vegetable oil,
• 1 tbsp. a spoonful of lemon juice
• green onions,
• Dill,
• salt.

Cut cucumbers and tomatoes into cubes, add green peas, salt and mix. Crush the walnut kernels, finely grate the garlic, add vegetable oil and lemon juice, stir well. Season the lean salad with green peas with the resulting mixture. Decorate with sliced ​​rings green onions and sprigs of dill.

Recipe 5. Green pea salad with champignons

• canned peas 400 g
• boiled champignons 150 g
• mayonnaise 4 tbsp spoons
• soy sauce 2 tbsp spoons
• hard-boiled egg 1 pc.
• greens

Put green peas in a small salad bowl, add boiled mushrooms, cut into thin slices, pour mayonnaise mixed with soy sauce... Sprinkle with chopped egg and herbs.

Recipe 6. Green pea salad with crab sticks

• - egg - 2-3 pcs.
• - potatoes - 3-4 pcs.
• - carrots - 2-3 pcs.
• - green peas - 1 can
• - crab sticks
• - mayonnaise

Boil eggs, potatoes, carrots. Mix with green peas and crab sticks. Then mix everything with mayonnaise.

Recipe 7. Salad with green peas, cucumbers and eggs

I found this salad at Anastasia Skripkina, read the comments, was surprised that people praise such a simple salad so much. Yesterday I cooked it for dinner - sooo delicious salad! Prepares in 10 minutes, very budgetary, not beaten and light summer salad! I just cooked it again for dinner, I will cook it repeatedly both outdoors and for dinner.

• Cucumber (fresh, medium) - 3 pcs
• Green peas (canned) - 200 g
• Chinese cabbage (or any other salad) - 150 g
• Greens (to taste)
• Salt (to taste)
• Egg (boiled chicken) - 3 pcs
• Mayonnaise (can be mixed with sour cream 50X50)

• a jar of canned green peas;
• One head of onion;
• One bunch of green onions;
• Pickled cucumbers, 3-4 things;
• Chicken eggs, 4 pieces;
• Garlic, to taste;
• Mayonnaise;
• Salt and black pepper.

Recipe:

1. Such a salad is prepared really very quickly, the only thing that will take time is cooking the eggs. They need to be boiled. Place them in a saucepan and cover with water, then boil until tender. Boiled eggs must be cut into small cubes.
2. Peel and chop the onions small cubes, try not to cut large.
3. Rinse green onions under water, then chop thinly.
4. Cut the pickled cucumbers into cubes.
5. Remove the liquid from the green peas.
6. Chop the garlic with a garlic chopper. Use as much garlic as you like.
7. We mix all the chopped products with each other, salt, pepper and season our salad with mayonnaise. It will take you 20 minutes to prepare the salad, no more.

Ingredients:

• Fresh cucumbers, 3-4 things;
• Tomatoes, 3-4 things;
• Fresh herbs, dill, parsley, lettuce;
• Cheese, 200 grams;
• Fresh green peas, 150-200 grams;
• Peking cabbage, half a head of cabbage;
• Sour cream or vegetable oil;
• Salt and ground black pepper.

Step by step recipe:

1. The salad recipe is very simple, while you will get delicious and healthy dish... Preparing everything necessary ingredients we start to cook. We will cut fresh cucumbers into cubes, if you want, peel the cucumbers.
2. Wash the tomatoes and cut them into medium cubes.
3. Use more fresh herbs for the salad, so the salad will be fresh and even more delicious. Rinse the herbs thoroughly under water, then chop them finely
4. We will cut the cheese into small pieces.
5. Rinse the peas under water, just put them raw or boil a little.
6. Chinese cabbage chop finely and finely.
7. All ingredients are prepared and sliced. The final step of preparation remains. We put all the products in a common container, mix our salad thoroughly, add salt and black pepper to taste. Season the salad with either vegetable oil or sour cream. Stir well again, then you can serve the salad to the table.

Ingredients:

• One jar of canned green peas;
• One can of canned corn
• One can of canned tuna
• Rice, one glass;
• Onions, 1-2 heads;
• Fresh cucumbers, 3 pieces;
• Crab sticks, 200-250 grams;
• Olives, 150-200 grams;
• Lettuce leaves, one bunch;
• Mayonnaise or vegetable oil;
• Garlic, to taste;
• Salt, black pepper.

Recipe:

1. Boil rice for salad, pour a glass of rice with two glasses of water. Put rice on fire, add salt. From spices, you can add a little turmeric, black pepper. It is best to cook rice in a slow cooker, it turns out boiled and tasty. Cool the rice after cooking.
2. Drain the peas and corn.
3. We open a jar of tuna, put it together with the fat in a separate bowl. Mash the tuna well in homogeneous mass.
4. Peel and wash the onion. Let's cut the onion into smaller pieces.
5. Rinse fresh cucumbers well under running water, cut the onion into small cubes.
6. Cut the crab sticks into cubes.
7. Cut olives into rings.
8. Wash the lettuce leaves well, then dry, spread the lettuce leaves over the dish on which the salad will be.
9. Peel the garlic, rinse, chop finely or pass through the garlic.
10. Mix all the prepared ingredients with each other, add salt, black pepper. Season with mayonnaise or vegetable oil. Transfer the salad to the lettuce leaves. Everything is ready, try what happened.

Ingredients:

• Chicken fillet, 400-450 grams;
• Canned or frozen peas, 200 grams;
• Eggs, 4 pieces;
• Tomatoes, 3 things;
• Fresh parsley, half a bunch;
• Green onions, 50 grams;
• Sour cream or mayonnaise;
• Salt and spices to taste.

Recipe:

1. Boil the chicken meat, put the fillet in boiling water, cook for about 30-35 minutes. To make the meat more tender and juicy, leave it to cool in the broth in which the fillet was cooked. Cut the fillets into thin strips or small cubes.
2. If you decide to use frozen peas, you need to boil it a little, put the peas in boiling water, let it cook for about 7 minutes. If you use canned peas, just drain the liquid from it and put it in a salad.
3. Cook the eggs in a steep, then cool the eggs and peel. Cut the eggs into cubes, try not to chop coarsely.
4. Use tomatoes of any variety that you like best. Rinse the tomatoes and cut into cubes, if a lot of juice comes out of the tomatoes, drain it.
5. Finely chop fresh parsley and green onions.
6. We mix all the ingredients, salt the salad, put in your favorite spices and season at our discretion with mayonnaise or sour cream. Everything is ready, try the salad, the result will delight you. Now you know which a variety of salads prepared from green peas. Bon Appetit.