Many delicious dishes are prepared from mushrooms. They go well with both meat and eggs. Now we will tell you recipes for cooking and champignons.

Salad with crab sticks, corn and champignons

Ingredients:

• corn - 1 can (340 g);
• white beans in their own juice - 340 g (1 can);
• crab sticks - 240 g;
• onions - 2 pcs.;
• fresh champignons - 0.5 kg;
• vegetable oil;
• mayonnaise.

Cooking

We cut the mushrooms into thin slices and fry them in vegetable oil. Cut the onion into half rings and fry until golden brown. cut into small cubes. Drain liquid from beans and corn. In a deep bowl, combine all the ingredients, put mayonnaise to taste and mix.

Salad with corn, mushrooms and chicken

Ingredients:

• chicken fillet - 300 g;
• champignons - 300 g;
• canned corn - 1 can;
• eggs - 2 pcs.;
• onion - 100 g;
• carrots - 200 g;
• mayonnaise;
• salt, pepper - to taste.

Cooking

Finely chop the onion, three carrots on a grater. Boil the chicken fillet until cooked, and then cut into cubes. Mushrooms are also cut into cubes. In vegetable oil, first fry the onion until soft, then add the carrots and fry all together for another 5 minutes. After that, spread the mushrooms and fry for another 10 minutes, stirring occasionally. Add pepper and salt to taste. Hard-boiled eggs, peel and grate. Drain liquid from corn. We combine all the ingredients, add mayonnaise to taste and mix.

Salad with corn, mushrooms and eggs

Ingredients:

• sterilized champignons - 1 can (425 g);
• sweet corn - 1 can;
• eggs - 4 pcs.;
• sweet white onion - 1 pc.;
• vegetable oil;
• mayonnaise.

Cooking

Drain liquid from corn and pickled champignons. We clean the onion and cut it into thin rings, fry it in vegetable oil for 5 minutes, then put the mushrooms and fry for another 5 minutes. Peel the hard-boiled eggs and cut them finely. In a deep bowl, combine corn, mushrooms and eggs, add salt and mayonnaise to taste, mix and serve.

Salad with fried champignons and corn

Ingredients:

• champignons - 400 g;
• hard cheese - 250 g;
• ham - 250 g;
• corn - 1 can;
• onion - 1 pc.;
• salt, mayonnaise - to taste.

Cooking

We cut the mushrooms into cubes, chop the onion. Fry the mushrooms with onions in vegetable oil. Three cheese on a coarse grater, cut the ham into strips. We mix the ingredients, add mayonnaise, salt to taste and mix.

Corn salad with champignons and pancakes

Ingredients:

• onions - 3 pcs.;
• canned corn - 1 can;
• pickled champignons - 200 g;
• eggs - 5 pcs.;
• mayonnaise.

Cooking

Peel the onion, cut into half rings and fry in vegetable oil until golden brown. Then we spread the mushrooms and fry a little more. We break the egg into a cup, beat it lightly and pour it into a greased frying pan, bake a pancake. Do the same with the rest of the eggs. Ready pancakes cut into strips. We combine the ingredients, add mayonnaise to taste, and that's it - the salad is ready!

Salad with marinated champignons, corn and cheese

Ingredients:

Cooking

We throw the mushrooms in a colander, and then dry them a little. Heat the vegetable oil in a frying pan, put the mushrooms and fry them until golden brown. We also throw the corn into a colander. Three cheese on a coarse grater, pass the garlic through a press. We combine all the ingredients, salt to taste, add mayonnaise and mix.

It has already won many hearts. What they just do not happen, with what only components this amazing product is not combined. A special place is occupied precisely by those recipes for salads with corn, in which corn is among the main ingredients - a healthy and tasty cereal, loved by everyone, young and old. In such dishes you can find everything that your heart desires. Moreover, this is just the case when you can continue to experiment further, combining many, most unexpected components in one salad bowl. At the same time, to know for sure that it will turn out incredibly tasty, and most importantly, healthy.

This and mushrooms are incredibly rich, because it combines healthy cereals with mushrooms and tender chicken breast. It turns out a very satisfying, self-sufficient dish, for which you don’t even need a side dish, an ordinary bread or fragrant toast with garlic is enough. The taste is just incredible.

Required components:

• 380 gr. corn from a jar;
• 300 gr. mushrooms;
• 1 beam head;
• 150 gr. carrots;
• 300 gr. chicken breast;
• 2 large eggs;
• 2 gr. salt;
• 120 gr. mayonnaise;
• 20 gr. butter.

Salad with corn and mushrooms recipe:

1. Put the chicken breast in a saucepan, fill it with water and salt a little. Boil for about thirty minutes. This time is enough for the meat to be cooked properly. Then it is cooled, without getting out of the broth and then finely cut with a knife.
2. The onion is cleaned and chopped with thin slices with a knife.
3. Carrots are washed with a brush, peeled and rubbed on a medium-sized grater.
4. The mushrooms are washed, sorted, peeled off the film from the hats and, in turn, each specimen is cut into slices.
5. Pour chopped onion into a frying pan, add oil and fry.
6. After a couple of minutes, carrots are also poured there, and they are still fried.
7. Add mushrooms to the composition and fry until all the liquid has evaporated.
8. The eggs are laid out in a saucepan, poured with water and boiled for no more than twelve minutes after boiling. After this time, the boiling water is drained, and ice water is poured in and they are cooled in it. After that, they already clean and rub and cut into small cubes.
9. Pour all the products prepared for this moment into a salad bowl and mix with a spoon.
10. All the liquid is filtered from a jar of corn, the grains are poured into a salad with corn and mushrooms.
11. Pour everything with mayonnaise and mix again.

Tip: to make the mushrooms even more amazing flavor, you can also add pepper and garlic in the process of frying them.

corn salad recipe

It is with wild mushrooms that the most fragrant and surprisingly tender are obtained. And in this case, the cucumber also gives freshness and lightness - the result is an amazing composition, perfect and multifaceted, incredibly refined and original.

Required components:

• 300 gr. forest mushrooms;
• 100 gr. canned corn;
• 1 tomato;
• 50 grams of carrots in Korean;
• 2 large eggs;
• 1 large pickled cucumber;
• 1 bay leaf;
• 1 beam head;
• 120 gr. mayonnaise;
• 20 gr. butter.

Salad with corn recipe:

1. The eggs are placed in a saucepan filled with water and boiled, after which boiling water is filtered and cold water is poured in, the testicles are cooled in it, immediately cleaned and chopped with a knife into small cubes.
2. Mushrooms are poured with water for about twenty minutes so that all forest debris floats, after which they are washed, if they are large, then they are crushed.
3. The onion is cleaned and chopped into thin half rings, poured into a frying pan, oil is added and fried.
4. Mushrooms are added to the onion and fried together, a bay leaf, pepper and salt are added there.
5. Mushrooms are cooled and attached to the eggs.
6. The cucumber is cut into half rings.
7. A jar of corn is opened and all the syrup is drained, grains are added to the salad.
8. Carrots are squeezed a little by hand and added to the rest of the ingredients.
9. Wash the tomato, remove the core with seeds with a spoon. The walls are cut into small pieces.
10. Pour everything with mayonnaise and mix.
11. Put to cool in the refrigerator for an hour.

Tip: forest mushrooms need to be fried long enough. If there is a catastrophic shortage of time, then they can be replaced with ordinary champignons, which do not require such a long frying and pre-soaking. The taste in this case will clearly be inferior to the original, but it will be possible to reduce the cooking time.

Salad with corn and pickled mushrooms

This and marinated mushrooms are incredibly tender and tasty, despite the fact that they are insanely easy to prepare. Salad of corn and pickled mushrooms will deserve recognition among all those present at the table. In addition, it will cause confusion about the composition. Mushrooms acquire such an unusual taste that only experienced tasters can recognize them in a finished dish.

Required components:

• 500 gr. pickled champignons;
• 400 gr. canned corn;
• 5 large eggs;
• 1 beam head;
• 120 gr. mayonnaise;
• 20 gr. oil;
• 2 gr. salt.

Salad with corn and marinated champignons:

1. Eggs are laid out in a saucepan filled with water and boiled, after which they are forcibly cooled and cleaned, cut finely.
2. Peeled and washed onions are chopped into thin half rings, put in a frying pan with butter and fried.
3. Marinade is poured from a jar of mushrooms, the mushrooms themselves are attached to the onion and fried, not forgetting to stir.
4. After frying, the contents of the pan are cooled and laid out in a salad bowl.
5. Eggs are also added there.
6. Corn from a jar is thrown into a colander and dried.
7. Pour the salad with mayonnaise and mix everything with a spoon.

Tip: to further enrich this already chic dish, you can add bell peppers or olives to it, you can use both products at once.

Corn salad recipe

No matter how many salads with crab sticks are already known, more and more new, more improved and original ones will still appear. This one, mushrooms, eggs turned out to be one of the latest novelties, it even contains mushrooms, which give a special taste to the dish and at the same time do not overwhelm all other products. Such a find cannot go unnoticed.

Required components:

• 200 gr. crab sticks;
• 200 gr. canned champignons;
• 1 beam head;
• 100 gr. rice
• 150 gr. corn in a jar;
• 100 gr. Chinese cabbage;
• 3 large eggs;
• 120 gr. mayonnaise.

How to make corn salad:

1. Eggs are boiled in a saucepan with water, after cooking they are immediately cooled and cleaned, cut on a board into small cubes.
2. Thawed crab sticks are separated from the film and each stick separately, just like the eggs are cut.
3. The cabbage is finely chopped.
4. Rice is washed and poured into a saucepan, immersed in water and boiled. At the end of cooking, be sure to rinse.
5. The onion is freed from the husk and finely chopped with a knife.
6. The mushrooms separated from the marinade are cut into slices.
7. After pouring the corn into a colander, it is filtered.
8. All products are poured into a bowl and mixed. Then season with mayonnaise and let it brew in the refrigerator for about an hour.

Salad with corn and champignons

In addition to a huge amount of vegetables and mushrooms, chicken meat is also used in this salad, which makes the salad special. In not everything is so perfectly matched that it is not possible to break away from it. And its presentation is not standard, special, like the dish itself. How to cook salad with corn you will learn from the recipe.

Required components:

• 300 gr. chicken breast;
• 150 gr. pickled champignons;
• 150 gr. cheese;
• 3 large eggs;
• 200 gr. corn in a jar;
• 1 large carrot;
• 2 medium potatoes;
• 1 beam head;
• 120 gr. mayonnaise;
• 70 gr. olives;
• 1 melted cheese.

Salad with corn recipes:

1. Carrots and potatoes are washed with a brush and put into a saucepan, filled with water and boiled. After cooking, vegetables are poured over with cold water, cooled and cleaned.
2. Separately from vegetables, boil the chicken breast, cool it in the broth.
3. In the third saucepan, eggs are boiled, then they are cooled and cleaned.
4. The chicken is cut into small pieces with a knife or separated by hand into thin fibers.
5. Onions are peeled and finely chopped in half rings.
6. The mushrooms are freed from the marinade and crushed a little.
7. Take a medium grater and grate cheese on it.
8. On the same grater, first rub the protein, and then the yolk.
9. A larger grater is used for rubbing potatoes.
10. A smaller grater is useful for chopping carrots.
11. Mushrooms are mixed with onions.
12. The salad is layered. Put the chicken on the bottom.
13. Next, place the onion-mushroom mixture and coat with mayonnaise.
14. Then the potatoes are already placed and also smeared with it.
15. Then comes corn and squirrels, again smeared.
16. Then carrots and yolks, again mayonnaise impregnation.
17. Round off all the cheese.
18. The olives are slightly cut along and stuffed with processed cheese.
19. Stuffed olives are pierced with toothpicks (several pieces per one) and this beauty is inserted into a salad. It turns out a very original composition.
20. The salad is cooled for at least an hour in the refrigerator, but the most impatient can immediately start eating it.

Corn and mushrooms - the combination is not the most common, but nevertheless very successful. It is these salads that acquire a special, contrasting taste, are multifaceted and truly exquisite.

"! The recipe that I present today appeared in a cookbook thanks to the daughter of my friend, who really wants to learn how to cook as tasty as me. 😳 So I have to warn you - the photos were taken during the "young fighter course" training session, therefore they are not of high quality, but the recipe itself salad with mushrooms and corn Deserves attention. Moreover, almost all the actions were performed by a ten-year-old girl, which means that this is indeed a simple dish. 😀

Let's take:

• a small head of onion (or a third of a large one);
• 350 grams of frozen (or 250 grams of fresh) champignons;
• one small fresh cucumber;
• two hard-boiled eggs;
• a small jar of canned corn;
• a couple of tablespoons of mayonnaise.

First of all, it is best to boil the eggs, if they have not been cooked for you. While the eggs are being cooked, we clean and finely chop the onion, which we then send to a pan with butter (we took cream for flavor, but you can also use vegetable).

As the onion becomes transparent, add the mushrooms and cook them until all the liquid has evaporated. In the process of cooking, you can salt the mushrooms a little, and when they are cooked, set aside to cool.

When the boiled eggs and fried champignons have cooled, transfer the mushrooms to a bowl, add the diced eggs.

Drain the liquid from the corn, and cut the cucumber into quarters. We also send it to the salad bowl.

Of course, for my taste, I would cut both eggs and cucumbers more thinly, but you remember: a child cut all the products (my task was only to manage the process and photograph the results on a phone camera 😛), who is just learning to cook, so we do discount for it. 😉

Add a little salt (if necessary) and a couple of tablespoons of mayonnaise.

Mix and serve.

This salad is perfect for both the first and second courses. Delicate and pleasant in taste.

And my assistant - thanks for the work. Here's a little more son will grow up, I will teach him the basics of cooking (although he already knows about the main secret ingredient 😀). As experience has shown, I can definitely handle it. 🙂

Good day to all and happy culinary experiments.

Salad with champignons and corn

By
Published: 2017-10-12
Total time: 25 min
Calories per serving:
Fat per serving:
Ingredients: Thinly sliced frozen champignons, corn, 2 eggs, fresh cucumber, mayonnaise
Price:
directions:

Delicious and hearty salad with champignons and corn...

The perfect combination of mushrooms and corn is not only amazing taste, it is also versatile: the ingredients can be combined with different foods. Both mushrooms and corn can be bought at the store throughout the year for a reasonable price, so they are often used in winter holiday salads.

simple recipe

Ingredients	Quantity
crab sticks -	0.2 kg
canned corn -	0.1 kg
bulbs -	1 PC.
mushrooms -	0.1 kg
rice -	80 g
mayonnaise -	90 ml
carrots -	1 PC.
sunflower oil -	90 ml
eggs -	3 pcs.
spices -	taste
Cooking time: 25 minutes	Calories per 100 grams: 216 kcal

A simple recipe that can serve as a full dinner or a nutritious snack at work.

How to cook:

1. Boil rice in water with salt. After it cools down a bit, mix it with half of the mayonnaise.
   
2. Cut the onion into cubes, chop the crab sticks in the same way, pulling them out of the film.
   
3. Grate carrots without peel.
4. Clean mushrooms from litter and fry them in oil until golden. If they are large, cut them into smaller pieces first.
   
5. Add onions and carrots to the mushrooms and fry everything together for another five minutes, let cool and mix with the second part of the mayonnaise.
6. Hard boil the eggs and then cut into small cubes.
   
7. Place a cooking ring on a dish and lay out the first layer of rice.
8. Then lay out in the following order: crab sticks, eggs, fried vegetables with champignons.
   
9. Sprinkle everything with corn without liquid on top. Remove the cooking ring.
   

Tip: for best taste, let the dish brew for half an hour in the refrigerator.

Salad with canned champignons, chicken and corn

An easy-to-prepare salad that can be put on the festive table.

How to cook:

1. Wash the chicken fillet and put to boil in water with spices. Let it cool a little, and then disassemble it with your hands into short fibers. Cooking takes no more than twenty minutes.
2. Chop the onion into thin half rings, pour with vinegar and water. If it is very spicy, sprinkle with sugar. Leave for thirty minutes to marinate.
3. Coarsely grate the cheese or cut it into thin slices.
4. Remove the mushrooms from the marinade and chop them into slices, not too thin.
5. Wash lettuce leaves, remove moisture with napkins and place them on the bottom of a flat dish.
6. Place the chicken on top, which is slightly greased with mayonnaise.
7. Next, put the pickled onion, which must be pulled out of the vinegar, complete the salad with mushrooms and corn.
8. Sprinkle plenty of cheese on top and serve.

Tip: This salad is best served with a glass of white wine.

Recipe with pickled mushrooms and cheese

A lazy variation of the famous Mushroom Glade salad. The preparation is as simple as possible, and the taste is amazing!

INGREDIENTS	NUMBER
eggs	2 pcs.
bulbs	2 pcs.
pickled mushrooms	0.3 kg
cheese	0.1 kg
corn	0.2 kg
dill	1 bunch
pickled cucumbers	1 PC.
mayonnaise	taste
Cooking time: 20 minutes	Calories per 100 grams: 85 kcal

How to cook:

1. Remove the mushrooms from the marinade, let them drain slightly, and then cut in half. If the mushroom is very large, cut it into several plates.
2. Grate the cheese not too coarsely.
3. Drain the marinade from under the corn, mix the grains themselves with mushrooms and cheese.
4. Chop the peeled onions into small cubes.
5. Chop the pickled cucumber into small cubes.
6. Boil the eggs. The yolk should be firm. Cut them in the same way as you would a cucumber.
7. Chop the dill very finely.
8. Mix all the ingredients together in a salad bowl, add the desired amount of mayonnaise, stir again and serve.

Tip: you need to add spices very carefully, as there are already enough of them in cucumbers and champignons.

Warm salad with pasta, fried mushrooms and corn

An original recipe that so strongly resembles Italian cuisine. And no garnish is needed!

How to cook:

1. Boil pasta strictly according to the instructions, they should not boil soft. It is best to take "bows" or "feathers" so that they are medium in size.
2. Add a little oil to the cooked pasta and stir.
3. Take out the seed box from the bell pepper, and cut the pulp itself into small cubes.
4. Remove corn kernels from marinade.
5. Remove all rubbish from the mushrooms and cut them into manageable pieces, and then fry in a pan with a minimum amount of oil until golden.
6. Mix all the ingredients together.
7. Combine the remaining oil with wine vinegar, add a pinch of spices. Pour the resulting dressing over vegetables and pasta, stir. Serve immediately, garnished with parsley.

Tip: everything must be done quickly so that the ingredients are warm, but not hot and in no case cooled down, otherwise it will not taste good.

Cooking from champignons, corn and eggs

Just a few ingredients - and the salad of the student days is ready. And various additives will help to make it exquisite - it all depends on your imagination!

How to cook:

1. Remove both corn and mushrooms from the brine. Give them time to dry a little without marinade, and then place in a salad bowl.
2. Finely chop the peeled large onion and fry it with mushrooms in oil for ten minutes, let cool.
3. Hard boil the eggs, peel them and cut them into small cubes.
4. Mix all ingredients together with spices and mayonnaise.
5. Let it brew a little or serve immediately.

Tip: you can supplement the salad with cubes of fried bacon, sweet peppers (canned or pickled), olives, tuna, etc.

Salad "Monastyrsky"

An elegant salad with champignons and corn, which is most often prepared on Christmas Eve. The recipe is lean and suitable for vegetarians.

How to cook:

1. Chop onions without husks into small cubes.
2. Finely grate the carrots and fry them with half of the whole onion in a little oil. This will take no more than five minutes.
3. Cut the peeled mushrooms into slices and add them to the vegetables in the pan.
4. Cook for another seven minutes, then cool.
5. Add boiled rice and corn, previously pulled out of a jar, to the mushrooms.
6. Dice the cucumbers and add them to the rest of the ingredients. Stir and transfer to a salad bowl.
7. Finely chop the dill and add it with mayonnaise to the ingredients, stir.
8. Let stand at room temperature for half an hour before serving.

Tip: you can decorate the dish with plates of mushrooms or carrot flowers.

Layered salad with champignons, corn and ham

Very nice recipe with simple ingredients. For a home holiday table - just right!

How to cook:

1. Hard boil the eggs and wait for them to cool. Peel and then divide into whites and yolks. Squirrels cut into small cubes.
2. Chop the ham with the same cubes, removing the film from it.
3. Remove the mushrooms from the marinade and cut them into slices.
4. Chop the pitted olives into rings.
5. Take the corn out of the brine.
6. Put the culinary ring in the center of the dish and lay out the salad in layers: ham, proteins, corn, mushrooms. Lubricate each ingredient with mayonnaise.
7. Grate the squirrels on top, and on top of them, lay the rings of olives in a circle, overlapping the edges to make a wreath.
8. Refrigerate for an hour and then serve.

Tip: A fresh sprig of rosemary will help decorate the salad beautifully.

Seafood option

Colorful and incredibly healthy sea salad with corn and champignons, tender and crispy at the same time! For him, it is better to choose mussels without any flavors so that their spices do not interrupt the rest of the ingredients.

INGREDIENTS	NUMBER
squid	0.2 kg
spices	taste
sour cream	how much will it take
canned mussels	0.1 kg
dill	1 bunch
corn	1 bank
long loaf	0.2 kg
hard cheese	0.1 kg
mushrooms	0.3 kg
Cooking time: 35 minutes	Calories per 100 grams: 111 kcal

How to cook:

1. Cut the loaf into small cubes, these will be croutons. Roll them in spices and then dry them in a pan without adding oil.
2. Peel the squids and rinse well, and then dip in boiling water for three to four minutes. Pull out, remove the film and let cool, and then cut the carcasses into rings.
3. Remove the corn from the brine and the mussels from the marinade.
4. Coarsely grate the cheese.
5. Peel and cut the mushrooms into slices, and then fry them in a grill pan.
6. Stir spices and a little salt into sour cream.
7. Chop finely washed dill.
8. Mix all the ingredients in one salad bowl, season them with sour cream, sprinkle with croutons on top and serve immediately.

Tip: if you don't have a grill pan, use a regular pan, but then add a little butter.

If there are corn cobs, then they can be boiled. The grains are then cut off with a sharp large knife - so they lose their shape less. And if instead of champignons there are wild mushrooms, they should be boiled before adding to the salad, and only after that they should be fried. Remember: there is a lot of sand in chanterelles, they should first be soaked in cold water for at least an hour.

If you plan to cook the salad in large quantities, do not season it all at once. Take only part of the salad for serving, and do not mix the rest of the ingredients together or at least do not add sauce to them. So the products will stay fresh longer, and the dish itself will have a pleasant appearance.

Salad making is easy, fun and rewarding. They are always open to adding new ingredients and sauces, so even from ordinary products you can create a culinary masterpiece in your home kitchen!

Details

Corn is a common ingredient in a wide variety of salads, as it pairs well with many foods. Corn goes well with champignons, and you can use fried or pickled champignons to make a salad. Preparing a salad of corn with champignons is easy. Such a salad can be prepared on a festive table or for a change in the daily menu.

Salad with corn and marinated champignons

Required Ingredients:

• vegetable oil - 2 tablespoons;
• onion - 1 pc.;
• eggs - 4 pcs.;
• mayonnaise;
• salt - to taste.

Cooking process:

Boil the eggs, then cool and peel. Cut the eggs into small cubes. Peel the onion and also finely chop.

Fry the onion along with the pickled mushrooms, chopped into pieces, for 10 minutes in vegetable oil. Let cool.

Mix fried pickled mushrooms with onions and eggs in a salad bowl. Add corn to the salad bowl, after draining the water from it.

Mix everything with salt. Dress the salad with mayonnaise. It is advisable to let the salad stand in the refrigerator for a couple of hours, but you can serve immediately.

Salad with corn, mushrooms and chicken

Required Ingredients:

• chicken breast - 3 pcs.;
• lemon - 0.5 pcs.;
• mayonnaise - 3 tablespoons;
• olives - 1 can;
• canned corn - 1 can;
• champignons - 10 pcs.

Cooking process:

Wash and clean mushrooms. Cut the washed champignons into thin slices. Put the sliced ​​mushrooms in a bowl and pour over the juice squeezed from half a lemon. Set the mushrooms aside.

Boil the chicken breast until tender, adding salt to the water. When the chicken meat has cooled, cut it into large cubes.

Cut the olives into rings. Send the chopped olives, chicken breast and mushrooms to the salad bowl.

Drain liquid from corn in a colander. Add corn to the rest of the ingredients. Mix everything. Salt the salad and add mayonnaise. Stir again.

Salad with corn, pineapple and mushrooms

Required Ingredients:

• chicken meat - 500 gr.;
• pickled champignons - 1 can;
• hard cheese - 400 gr.;
• canned corn - 1 can;
• mayonnaise - for dressing;
• canned pineapples - 1 can;
• eggs - 6-8 pcs.

Cooking process:

Boil the chicken breast, then cool without removing from the broth. When the meat has cooled, cut it into cubes. Also cut canned pineapples into cubes.

Cut pickled mushrooms into small pieces. Boil eggs. After the eggs have cooled in cold water, peel and grate them on a coarse grater.

Hard cheese also grate on a coarse grater.

Place all prepared ingredients in a salad bowl. Add corn and mayonnaise to them. Salt the salad a little if needed. Mix everything well.

Salad with corn, bell pepper and champignons

Required Ingredients:

• onion - 1 pc.;
• pickled champignons - 1 can;
• pickled cucumbers - 2-3 pcs.;
• canned corn - 1 can;
• bell pepper - 2 pcs.;
• butter - for frying;
• mayonnaise.

Cooking process:

Peel the onion and cut into small cubes. Melt the butter in a frying pan. Put the chopped onion into the pan. Fry the onion until it becomes transparent.

Then add chopped pickled mushrooms to the onion. Fry for 5 minutes, remembering to stir. Small mushrooms can be left whole if desired.

Let the mushrooms and onions cool down. At this time, cut the bell pepper and pickles into small cubes.

Send chopped vegetables to a salad bowl. Add to them mushrooms with onions, as well as canned corn.

Dress the salad with mayonnaise, adding salt if necessary.