Juicy and colorful salad of peas and corn can be served as a separate, independent dish, and as a side dish for meat, baked fish. It is easy and simple to prepare if you have canned food available.
Be sure to check the expiration date on the jars of such goods! If desired, canned peas can be replaced with regular or frozen ones, after washing them and pickling them in a hot marinade. After cooling, it will turn out like canned. Exactly the same manipulations can be repeated with fresh corn, only it must first be boiled for 15-20 minutes.
Be sure to add fresh herbs and red onions to add color to the dish. It is recommended to dress the salad with vegetable oil, for example - cold-pressed olive, but sunflower or corn oil is ideal for this purpose.
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Ingredients:
Canned peas - 120 g
Canned corn - 120 g
Grain mustard - 1 tsp
Red onion - 1 pc.
Greens - 0.5 bunch
Salt and pepper to taste
Vegetable oil - 1 tbsp.
How to cook:
Step 1 of 7
Prepare food.
Step 2 of 7
Open the canned food with green peas, drain the marinade into a separate container - you no longer need it in the recipe, you can add it to other dishes (soup or goulash). Throw the peas themselves in a colander and leave there for 10 minutes to remove excess liquid. Then transfer to a deep container: salad bowl or bowl.
Step 3 of 7
Do the same for canned corn. Add the strained kernels to the bowl with the green peas.
Step 4 of 7
Peel the red onion and rinse it under running water. Cut in half and then cut both halves of the vegetable into small cubes. Add the onion slices along with salt and ground black pepper to a bowl.
Step 5 of 7
Wash with fresh parsley or dill and green onions. Grind and place in a salad bowl along with mustard grain: Dijon, French, etc. Instead of grain, ordinary powder is better not to use - it is too bitter.
Step 6 of 7
Pour in vegetable oil and gently mix the entire contents of the container together.
Step 7 of 7
Let the dish sit in the refrigerator for about 30-50 minutes to soak in the onion and mustard aromas. Then serve chilled corn and pea salad to the table. Decorate with a parsley leaf or a dill sprig.
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