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Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
Culinary science offers so many recipes for corn salads that it can be difficult to choose one. This product is known for its wonderful taste, ease of use, and is also rich in vitamins. You can experiment by adding bright grains to any usual dishes, especially snacks.
What kind of salad can be made from corn?
It is difficult for novice cooks to choose what kind of salad can be made from corn, so first it is recommended to try the simplest traditional options. You can make a successful appetizer if you add light vegetables – tomatoes, cucumbers, bell peppers – to the salad with canned corn. If you want something satisfying, add beans, ham, or boiled meat. The classic version is crab sticks combined with rice.
Those who are not too confident in the kitchen can use recipes found on the Internet with step-by-step cooking instructions, where each step is accompanied by a photo. Then you will be able to cope even with complex dishes.
Lenten
For those who are on a diet or have simply decided to give up meat products, it will be useful to learn how to prepare lean salads with canned corn. The meaning is clear from the name - these snacks do not contain meat, eggs or dairy products. It would be optimal to combine mushrooms, beans, boiled or fresh vegetables with corn. In addition, you need to pay attention to the dressing - mayonnaise or sour cream will not work in this case. Use a mixture of olive oil and mustard, sunflower oil, lemon juice or aromatic vinegar.
Lightweight
The simplest and easiest corn salad is made in 5 minutes - all you need to do is mix the contents of several cans and season the resulting mix with mayonnaise and salt. We are talking about a basic appetizer of white beans in tomato juice (or red beans in their own juice), pickled champignons, gherkins or olives. If desired, you can add anchovies, capers and rye crackers. Garnish the finished salad with canned corn with fresh herbs.
Vegetable
Another simple option is a recipe that tells you how to make a corn salad with vegetables. Anything you grew in your own garden or bought at the market will do - tomatoes, fresh or pickled cucumbers, carrots, onions, Chinese cabbage, radishes, celery stalks. The ingredients just need to be mixed and seasoned with mayonnaise sauce (or other dressing). You can experiment: add Korean carrots, green peas or just boiled potatoes..
Corn salad recipes
You can find a suitable recipe for canned corn salad on the Internet in a matter of seconds by immediately reading the instructions with photos. You can prepare both classic snack options (with crab sticks, croutons, ham), and original ones: for example, those that successfully combine the sweetness of corn and the tenderness of chicken breast, the bright taste of olives, the spicy pungency of garlic and carrots in Korean.
To get a more satisfying snack, add smoked ham, ham, boiled meat or hard cheese. It is not forbidden to experiment and include fried mushrooms, citrus fruits, and pineapples in the salad. The dressing can be classic mayonnaise or more unusual sauces made from yogurt, olive oil, with the addition of ground red pepper, curry and lime juice.
From crab sticks
Since childhood, everyone has been familiar with crab salad with canned corn. Our parents prepared this dish for a holiday table, birthday or New Year. Today you can improve the taste of the snack, instead of the usual crab sticks, take crab meat, add pineapples, fresh cucumbers or Chinese cabbage.
Ingredients:
- crab sticks – 0.4 kg;
- canned corn grains – 200 g;
- eggs – 5 pcs.;
- hard cheese – 200 g;
- garlic – 2 cloves;
- mayonnaise – 50 ml;
- dill - 2 sprigs.
Cooking method:
- Boil the eggs, chop coarsely.
- Cut the sticks into cubes, grate the cheese coarsely, pass the garlic through a press.
- Chop the dill and mix with all ingredients.
- Season with mayonnaise, salt, black pepper.
- Serve with dill sprigs after cooling.
With cabbage
Those who are looking for a dietary option will be helped by instructions on how to prepare cabbage and corn salad. If you replace the ham with boiled chicken fillet, you can get a dish with a reduced calorie content, and if you choose a spicy smoked brisket or leg, you can prepare a more satisfying version of the salad with canned corn
Ingredients:
- ham – 100 g;
- white cabbage – 200 g;
- green onions - a bunch;
- canned corn grains – 100 g;
- vegetable oil – 60 ml.
Cooking method:
- Cut the ham into cubes, chop the cabbage, chop the green onions.
- Mix all ingredients, season with oil and salt. Instead of white cabbage, you can take Chinese cabbage, red cabbage, or boiled cauliflower.
With Chiken
A beautiful holiday dish is chicken and corn salad made in the shape of a sunflower. In it, the grains play the main role - imitation of the yellow center of the flower. The result is a spectacular dish that will be appreciated by all guests who come to the holiday. It is pleasant to eat, enjoy its delicate taste, exquisite aroma and beautiful presentation.
Ingredients:
- chicken fillet – 0.3 kg;
- egg – 3 pcs.;
- pickled champignons – 200 g;
- carrots – 200 g;
- leek – 1 pc.;
- olives – 20 pcs.;
- oval chips – packaging;
- mayonnaise – 100 ml.
Cooking method:
- Boil carrots, grate finely.
- Grind the chicken fillet, fry for 10 minutes, add salt.
- Boil the eggs, chop.
- Finely chop the mushrooms and chop the onion into half rings. If onions are used, the rings should be poured with boiling water for 10 minutes or marinated in lemon juice to remove the bitterness.
- Lay out in layers, coating each with mayonnaise: first the chicken, then carrots, mushrooms, onions, eggs and corn.
- Make “petals” around the edges of the chips. Decorate the center with olive slices (as in the photo).
With beans
A salad with beans and canned corn will be very simple to make, since both products are already ready, you just need to put them in a colander and mix. Any beans will do - red, white, in tomato sauce or in their own juice. An unusual dressing of lime juice and spices gives the appetizer a piquant flavor. This dish is good to eat outdoors - serve it with kebabs, grilled sausages, and charcoal-baked potatoes.
Ingredients:
- canned beans - 2 cans;
- tomatoes – 2 pcs.;
- cucumber – 1 pc.;
- red onion – 0.5 pcs.;
- lime – 1 pc.;
- honey – 50 ml;
- salt – 25 g;
- cumin – 3 g;
- cilantro - a bunch;
- dried paprika – 3 g.
Cooking method:
- Cut the tomatoes into cubes, peel the cucumbers from seeds, cut into strips, chop the onion.
- Mix all ingredients. Season with lime juice, honey and spices.
- Cool, after an hour, garnish with cilantro and serve.
With eggs
A salad with corn and eggs turns out to be nourishing and beautiful, combining the tenderness of the protein, the softness of the yolk and the sweet taste of canned vegetables. Soft cheese adds creaminess to the appetizer, and pickled cucumbers add a piquant spiciness. The recipe calls for the use of mayonnaise as a dressing, but it can be replaced with sour cream, natural yogurt or olive oil.
Ingredients:
- canned corn grains – 400 g;
- soft cheese – 0.2 kg;
- egg – 4 pcs.;
- pickled cucumber – 7 pcs.;
- mayonnaise – 45 ml.
Cooking method:
- Place the canned food in a colander.
- Cut the cucumbers into strips and mix with the rest of the ingredients.
- Before serving, season with mayonnaise.
With Kirieshki
An original holiday dish will be a salad with corn and croutons, which is more filling and high in calories. To prepare a salad with canned corn, you can use any croutons - homemade, store-bought, with additives, or original. If you choose a flavored option, it is better to choose the flavor of bacon, ham, cheese or sour cream and onions.
Ingredients:
- smoked sausage – 150 g;
- canned corn grains - a jar;
- crackers – 150 g;
- red apple – 2 pcs.;
- smoked chicken breast – 150 g;
- mayonnaise - package.
Cooking method:
- Cut the sausage and chicken into strips, cut the apple into cubes.
- Place the canned food in a colander.
- Mix all ingredients in a deep salad bowl, season with mayonnaise. Serve immediately so that the croutons do not soften.
With tuna
A light dietary dish would be tuna salad with corn. Its benefits for the body are invaluable - vegetables are loaded with vitamins, tuna – with fats and proteins. An appetizer seasoned with lean mayonnaise will be an excellent option for a festive table: guests will be full, but not overeat! It is better to buy canned fish (in oil or its own juice), since raw tuna fillets are too expensive and have a completely different taste.
Ingredients:
- carrots – 2 pcs.;
- potatoes – 4 pcs.;
- onion – 1 pc.;
- tuna - can;
- canned corn grains - a jar;
- lean mayonnaise – 50 ml;
- greens - a bunch.
Cooking method:
- Boil potatoes and carrots in their skins, cool, peel, and grate coarsely.
- Chop the onion and mash the tuna with a fork.
- Lay out in layers, coating each with mayonnaise: fish, then onions, potatoes, carrots, corn. Garnish with chopped herbs.
With mushrooms
Another quick, hearty dish is mushroom and corn salad, which has an exquisite, subtle taste and rich aroma. Pickled and fresh mushrooms are suitable for it, but the latter are more pleasant - especially if they are fried along with an onion. This way the aroma of a vegetarian dish will become even brighter and the taste more multifaceted.
Ingredients:
- canned corn grains – 0.4 kg;
- carrots – 1 pc.;
- onion – 100 g;
- fresh champignons – 0.3 kg;
- eggs – 3 pcs.;
- pickled cucumbers – 150 g;
- mayonnaise – 55 ml.
Cooking method:
- Coarsely grate the carrots and simmer in oil along with chopped onions and mushrooms. Cook for 10 minutes, cool.
- Boil eggs, cut into cubes, cucumbers into strips.
- Place the canned food in a colander.
- Mix all ingredients, season with mayonnaise.
From fresh cucumbers
A salad with corn and cucumber has an equally pleasant refreshing spring taste, which gives the whole appetizer a new touch of summer coolness. To keep the dish juicy, but not too watery, it is better not to peel the cucumbers, but you will need to eat this salad right away. A small amount of hard cheese will give the dish a special soft taste, creamy aroma and satiety.
Ingredients:
- canned corn grains - a jar;
- eggs – 3 pcs.;
- cucumber – 1 pc.;
- cheese – 50 g;
- natural yogurt – 30 ml.
Cooking method:
- Boil the eggs, cut into cubes, grate the cheese coarsely.
- Cut the cucumbers into strips and place the canned food in a colander.
- Mix the ingredients.
- Season with salt, yogurt, and garnish with herbs if desired.
With ham
A salad made from corn and ham turns out to be very satisfying; one serving can fill you up for a long time. Guests will appreciate this culinary masterpiece because it combines the bright smoky aroma of smoked ham with the sweetness of bell peppers, the tenderness of boiled eggs and the piquant spiciness of fresh dill. It is better to season with olive mayonnaise.
Ingredients:
- smoked ham – 450 g;
- eggs – 4 pcs.;
- sweet pepper – 1 pc.;
- cucumber – 1 pc.;
- canned corn grains – 350 g;
- fresh dill - a bunch;
- mayonnaise – 50 ml.
Cooking method:
- Hard boil the eggs, cut into cubes.
- Cut the ham into slices, pepper into strips.
- Chop the peeled cucumber into strips. Drain the corn in a colander.
- Chop the dill, mix with all ingredients, season with mayonnaise and salt.
- Serve on lettuce leaves.
Delicious salads with corn - cooking secrets
To make a particularly enjoyable canned sweet corn salad, you need to know some secrets shared by chefs:
- For cooking, it is better to use corn produced in the summer - the dish will be juicier.
- If you want to be sure that your canned corn salad will turn out beautiful, buy it in a glass jar. This way you can assess the color and shape of the grains in the marinade in advance (it should not be too cloudy).
- Pink salmon in oil or its own juice, squid, and salted salmon go well with the sweetish vegetable.
- Vegetables include tomatoes, pickled onions, fresh or pickled cucumbers. From cereals - rice, pearl barley, lentils.
- If fresh cucumbers are used in the dish, you can cut them, leave them to release the juice, squeeze them, and only then mix them with the rest of the ingredients. This way the dish will retain its shape and will not become watery.
- Add fresh cabbage, pickled onions and croutons for crunch. The latter are always kneaded at the very end so as not to soften and become saturated with dressing.
- If you want to surprise your guests with a spicy, exclusive dish, then you can add oranges, grapefruits, and pineapples to the salad. Their pronounced sourness and juicy aroma will give the snack an exotic new taste.
Canned corn salad: simple recipes
Vegans are special vegetarians who, in their approach to nutrition, refuse not only meat and fish, but also any other animal products, including eggs, honey and any dairy products. Currently, there are more than 400 million vegetarians in the world, of which more than 100 million are convinced vegans.
Many people are close to the vegan philosophy, and they would like to change their diet by removing any food of animal origin from their diet. There is only one question that confuses me: what should vegans eat and what dishes should they eat in everyday life so as not to harm the body and feel full of energy?
In fact, vegan food is varied and can compensate for the lack of all the vitamins and minerals the body needs. And in order to eat not only healthy, but also tasty, let’s consider the most popular recipes for vegan salads.
Top 15 recipes for simple and delicious vegan salads
1. Salad with mushrooms
Ingredients:
- boiled beets – 500 g;
- porcini mushrooms – 400 g;
- onion – 2 pcs;
- garlic – 2-3 cloves;
- olive oil – 100 ml;
- salt – 2 tsp;
- soy sauce or balsamic vinegar - to taste.
Mushrooms are a valuable source of protein, and therefore a simple and extremely tasty salad with mushrooms should appear on a vegan menu at least 2 times a week.
1. Peel and chop one onion. Place it in a frying pan and fry for about 4-5 minutes.
2. Chop the mushrooms and add them to the onion. Fry until cooked until all the water has evaporated, remembering to stir regularly.
3. After removing from the stove, let the mushrooms and onions cool, then put them in the refrigerator.
4. Peel and chop the beets.
5. Chop the second onion and chop the garlic with a knife. Add the onion and garlic to the beets and mix the vegetables well.
6. Add chilled mushrooms and onions to the vegetables, pour over soy sauce, salt and mix everything well again.
7. The dish is ready! You can serve it to your guests.
2. Vegan vinaigrette
Ingredients:
- boiled beets – 4 pcs;
- boiled carrots – 4 pcs;
- boiled potatoes – 4 pcs;
- pickled cucumber – 4 pcs;
- canned peas – 400 g;
- olive oil – 5 tbsp;
- spices and salt - to taste.
1. Cut the pickled cucumbers into cubes and place in a deep bowl.
2. Remove the skins from potatoes, beets and carrots, then also cut them into cubes and add to the pickles.
3. Fill the vegetables with peas, season with olive oil, salt, add spices and stir.
4. The dish is ready! You can start tasting.
For a richer taste and replenishment of vitamins, you can add sauerkraut to the vinaigrette.
3. Lentil salad
Ingredients:
- beets – 2 pcs;
- carrots – 3 pcs;
- ready lentils – 100 g;
- canned peas – 100 g;
- sesame – 1 tsp;
- olive oil 3-4 tbsp;
- salt - to taste;
- lemon juice - optional.
1. Place carrots and beets in a saucepan, add water and cook until tender.
2. In a bowl, combine the canned peas and lentils.
3. Peel the boiled carrots and beets. Cut the vegetables into strips and add to the peas with sesame seeds.
4. Salt the salad, season with oil, and if desired, add lemon juice for piquancy.
5. The salad is ready, you can put it on plates and serve it to your guests.
4. Bean salad with croutons
Ingredients:
- canned corn – 350 g;
- canned white beans – 350 g;
- canned red beans – 350 g;
- crackers – 150 g;
- lean mayonnaise – 200 g;
- garlic – 1-2 cloves.
This is an everyday vegan salad that even the most avid meat eater will love. It will relieve hunger for a long time, and also saturate the body with valuable plant protein.
1. After draining the canned food, combine the two types of beans and corn in a deep bowl, then mix everything thoroughly.
2. Sprinkle the ingredients with crackers, pour mayonnaise over them, add crushed garlic and mix thoroughly again.
3. The dish is ready, you can put it on plates and serve it on the table.
5. Vegan Caesar Salad
Ingredients:
- Romaine salad – 1 piece;
- Iceberg lettuce – ½ piece;
- boiled chickpeas – 1 ½ cups;
- olive oil – 1 tbsp;
- cayenne pepper and salt - to taste;
- yeast-free crackers (crumbs) – 1 handful.
- cashew nuts – 2/3 cup;
- lemon juice – 1 tbsp;
- olive oil – 3 tbsp;
- mustard – ½ tbsp;
- pepper and salt - to taste;
- water - as needed.
1. Cover cashew nuts with water and leave overnight.
2. In the morning, drain the water, rinse the nuts and dry. Toss cashews in oil, salt and spices, then place on a baking sheet and bake at 200°C for 20 minutes. After mixing the nuts, brown them for another 10 minutes in a cooling oven.
3. Place the finished nuts into a blender bowl, add mustard and lemon juice, then beat until smooth and mushy. Add a little water if necessary.
4. After chopping the salads with a knife, place the resulting greens in a deep bowl.
5. Add boiled chickpeas to the chopped greens, pour olive oil over the ingredients, sprinkle with crackers, salt and pepper.
6. All that remains is to pour the prepared sauce over the salad, mix and arrange on plates.
6. Beet salad
Ingredients:
- beets – 1 piece;
- lettuce leaves - ½ head;
- lemon – ½ piece;
- olive oil – 2 tbsp;
- English mustard - 1 tbsp;
- walnut – 5 pcs;
- marjoram - to taste;
- salt - to taste.
1. Wash and dry the lettuce leaves.
2. Tear the greens with your hands and place on the bottom of the dish.
3. Boil or bake the beets, cut them into thin slices and place on top of the salad.
4. Pour lemon juice over the ingredients, season with oil mixed with mustard and salt.
5. Sprinkle the salad with chopped walnuts, place chopped marjoram around the beets and you can start eating.
7. Salad with chickpeas and tomatoes
Ingredients:
- lamb peas (chickpeas) – 300 g;
- broccoli – 150 g;
- cherry tomatoes – 5 pcs;
- cabbage – 50 g;
- carrots – 1 piece;
- olive oil – 2 tbsp;
- basil – 1 bunch;
- Dijon mustard – 1 tsp;
- apple cider vinegar – 1 tbsp.
1. Soak the chickpeas in water overnight.
2. In the morning, drain the water, rinse the lamb peas and fill it with fresh water, cook for 1.5 hours over low heat.
3. Meanwhile, divide the broccoli into florets and steam the vegetable.
4. Cut the tomatoes into halves, and grate the cabbage and carrots on a coarse grater.
5. Place the finished chickpeas in a bowl, add broccoli, tomatoes, cabbage and carrots there, then mix the vegetables.
6. Combine olive oil with vinegar and add mustard. Pour the resulting sauce over the salad.
7. All that remains is to decorate the dish with basil and you can serve it to the table.
8. Italian corn salad
Ingredients:
- lettuce leaves – 3 pcs;
- tomatoes – 2 pcs;
- corn – 150 g;
- lemon – ½ piece;
- basil – 2 sprigs;
- olive oil – 2 tbsp;
- spices and salt - to taste.
1. Wash the salad, dry it and tear it into pieces.
2. Place green leaves on a plate and top with sliced tomatoes.
3. After draining the water, sprinkle the tomatoes and salad with canned corn.
4. Finely chop the basil and also add to the salad.
5. All that remains is to pour olive oil over the ingredients, sprinkle with lemon juice, salt, season with spices and mix. The salad is ready!
9. Korean carrots
Ingredients:
- carrots – 500 g;
- lemon – ½ piece;
- coriander grains – 1-2 tbsp;
- vegetable oil – 1/3 cup;
- ground hot red pepper – 1 pinch;
- salt - to taste.
1. Peel the young carrots and grate them on a special grater to form thin strips.
2. After salting the carrots, let them soak for 20 minutes.
3. Meanwhile, combine lemon juice with olive oil, pepper and coriander. The coriander can be lightly crushed, but there is no need to grind the spice.
4. Pour the prepared dressing over the salted carrots and, pressing them down, hold them under pressure for 20 minutes.
5. Let the dish stand in the refrigerator for 1-2 hours and you can start tasting.
10. Salad with pumpkin and avocado
Ingredients:
- cucumber – 1 piece;
- pumpkin – 100 g;
- avocado – 1 piece;
- zucchini squash – ½ piece;
- orange – 1 piece;
- celery stalk – 2 pcs;
- spinach – 1 bunch;
- radish – ½ piece;
- olive oil – 3-4 tbsp;
- ground pepper and sea salt - to taste.
1. Peel the pumpkin and cut it into small pieces.
2. Sprinkle the pumpkin with sea salt and red pepper, then wrap it in foil and place in the oven at 170°C for 20–25 minutes.
3. Grate the zucchini and cucumber, add orange juice, olive oil, spices and salt. Place the ingredients in a blender bowl and grind until smooth.
4. Peel the avocado and cut into slices. Peel the radish and cut it as thin as possible, and chop the celery stalk into slices.
5. Proceed to forming the dish. To do this, place avocado slices, spinach leaves and celery, pumpkin sticks and radish slices on top of the sauce in portions. Try it, it's really delicious!
11. Spinach salad
Ingredients:
- spinach – 1 bunch;
- crushed walnuts – 2 tbsp;
- lemon juice – 2 tbsp;
- soy sauce - tsp;
- sesame – 1 tbsp;
- garlic – 1 clove.
1. Wash the spinach leaves and then scald them with boiling water. After this, the spinach will slightly decrease in size. Rinse the greens with cold water and place on a plate.
2. Mix soy sauce with lemon juice, squeeze in a clove of garlic and sprinkle with crushed nuts.
3. Sprinkle the spinach greens with sesame seeds and pour over the prepared sauce. You can try the culinary masterpiece!
12. Cabbage salad with apples and peppers
Ingredients:
- white cabbage – ½ piece;
- chopped parsley – 15 g;
- apple – 1 piece;
- red onion – ½ head;
- red pepper – 1 piece;
- sunflower seeds – 1 tbsp;
- spices (cumin, turmeric, allspice and coriander seeds) - 1 pinch each;
- olive oil – 2 tbsp.
1. Chop the cabbage into strips, place it in a bowl, add salt and stir.
2. Peel the onion, chop half the head and add to the cabbage.
3. Cut and seed the red bell pepper. Chop it and place it in a bowl along with the onion.
4. Grate a large, juicy apple (it’s better if it’s a little sour) and add to the bowl with the ingredients.
5. Chop the parsley with a knife and also place it in a bowl.
6. In a heated frying pan, fry the sunflower seeds for literally 30 seconds, then sprinkle the vegetables with them and mix everything well.
7. Grind allspice, cumin and coriander seeds in a coffee grinder, add them to the salad, sprinkle with turmeric, pour in olive oil and mix thoroughly.
13. Beetroot and prune salad
Ingredients:
- beets – 500 g;
- walnuts – 5 pcs;
- prunes – 100 g;
- homemade vegan mayonnaise - to taste;
- garlic – 1 clove;
- salt - to taste.
1. Grate the boiled beets.
2. Peel and grind the nuts in a coffee grinder, and pass the garlic clove through a crusher.
3. Pour boiling water over the dried prunes, and after 5 minutes, drain the water and chop them finely.
4. In a deep bowl, combine the crushed ingredients, add salt, pour in mayonnaise and mix well. Everything is simple and very tasty!
14. Vegetarian salad under a fur coat
Ingredients:
- seaweed – 200 g;
- potatoes – 1 piece;
- beets – 2 pcs;
- carrots – 2 pcs;
- avocado – 2 pcs;
- onion – 1 piece;
- lemon – ½ piece;
- olive oil – 4 tbsp;
- greens – 20 g;
- salt – 1/3 tsp.
1. Wash and boil the vegetables, then let them cool and peel them.
2. Grind the avocado slices in a blender, add a little salt and lemon juice to the mixture, then mix again.
3. Peel the onion and cut it into rings.
4. Proceed to forming the dish. Line the bottom of the salad bowl with onion rings, and place diced potatoes on top.
5. Place seaweed on the potatoes and sprinkle it with vegetable oil.
6. Pour the avocado and lemon juice sauce on top of the seaweed, and add chopped carrots.
7. Complete the composition with chopped beets, which you also pour with sauce.
8. Place the resulting dish in the refrigerator for a couple of hours and you can start eating.
15. Mediterranean salad with roasted peppers
Ingredients:
- bell pepper – 7–9 pcs (preferably multi-colored);
- balsamic vinegar - 1.5 tbsp;
- olive oil – 4 tbsp;
- garlic – 4 cloves;
- herbs and salt - to taste.
1. Preheat the oven to 200–220°C.
2. At this time, cover a baking sheet with foil, on which place bell peppers in a row, generously sprinkled with olive oil.
3. After placing the peppers in the oven, bake them for 15–20 minutes, then turn them over and bake for another 20 minutes.
4. After removing from the oven, collect the peppers in a bag, tie it and leave for 1 hour, allowing the peppers to steam in the cooling oven.
5. After the allotted time, remove the peppers, peel each of them and remove seeds, then tear into pieces with your hands.
6. Finely chop the garlic and add it to the pepper pieces.
7. Mix balsamic vinegar with the remaining oil, add salt and stir.
8. Pour this sauce over the peppers, sprinkle with herbs and place in the refrigerator for 3-4 hours.
9. The dish is ready! You can put it on plates and serve it on the table.
As you can see, vegan salads are simple, tasty, and most importantly, satisfying and very healthy. Having become more familiar with such masterpieces of culinary art, you will no longer want to return to heavy meat salads.
Bon appetit!
suitable for vegans
contains garlic
contains onions
The cold is enough. Everyone is slowly doing shamanism, luring spring. Katie makes tambourines and draws black and white watercolors to match the theme, Martha uploads all the winter pictures en masse in order to remind the heavenly office of the change of seasons.
I would like to add my two cents to a good deed and prepare a colorful vegetable salad with corn and pineapples for this. The bright colors of this salad seem to hint: we are ready to say goodbye to winter. Shall we fool around? 
For a large bowl of corn salad we will need:
Corn Salad Ingredients:
- 250 grams of canned corn (1 standard 425 ml can);
- 400 grams of frozen green beans;
- 340 grams of canned pineapples (1 can of 580 ml);
- 1 carrot;
- 1 bell pepper;
- a small bunch of parsley, dill and green onions.
Corn Salad Dressing Ingredients:
- 4 tbsp. soy sauce;
- juice of one large lemon;
- 2 cloves of garlic;
- small piece of fresh ginger root (optional)
Let's start our simple love spell of spring by boiling green beans. Bring water to a boil in a saucepan, dump the frozen beans from the bag into it, add a little salt and wait for the beans to cook, that is, become soft. 
During this time, we will just have time to cut the carrots into thin strips. Or grate it on a Korean carrot grater - whichever is more convenient for you. 
We put the boiled beans in a colander and leave them alone, because our job is to cut the sweet peppers into cubes. And we know our stuff :) 
Chop the green onions, parsley and dill and place them in a salad bowl, where carrots and peppers await them. 
Drain all the liquid from the cans of corn and pineapple. Actually all of it. Without a trace. “Dehydrated” pieces of pineapple and corn kernels are sent to the salad bowl after the greens. 
Now let's get to the refueling. To make the corn salad dressing, we first finely grate the garlic and ginger.
And then in a separate bowl we simply mix them with soy sauce and lemon juice. 
All that remains is to add boiled beans to the vegetables in the salad bowl and mix everything. 
Right before serving the salad, pour the prepared sauce over the salad. It’s even better to put it on plates first and then pour the sauce on top.
In addition to the fact that this salad attracts spring, it is also good because it does not contain a drop of any oil. This means that it can be eaten on strict days of fasting, when it is necessary to abstain even from food with vegetable oil.
It is also perfect as a side dish for any Lenten meal. Great, right? Bon appetit!
P.S. You can find many more salad recipes with photos. There are both vegetarian and non-vegetarian salads - all of them are especially pleasing with their beautiful design.
- Flatbread a la FOCACCIA WITH PESTO. Recipe with photos and videos
Flatbread a la focaccia with basil will serve as an excellent addition to soup or main course as bread. And this is a completely independent delicious pastry, similar to pizza.
- Delicious vitamin-rich raw beet salad with nuts. Raw beet salad. Recipe with photos and videos
Try this wonderful vitamin salad made from raw beets with carrots and nuts. It is ideal for winter and early spring, when fresh vegetables are so scarce!
- Tarte Tatin with apples. Vegan (lenten) pie with apples on shortcrust pastry. Recipe with photos and videos
Tarte Tatin or upside-down pie is one of my favorite recipes. This is a chic French pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your holiday table. The ingredients are the simplest and most affordable! The pie does not contain eggs or milk, it is a Lenten recipe. And the taste is great!
- Vegan soup! “Fish” soup without fish. Lenten recipe with photos and videos
Today we have a recipe for an unusual vegan soup - fish soup without fish. For me this is just a delicious dish. But many say that it really looks like fish soup.
- Creamy pumpkin and apple soup with rice. Recipe with PHOTO AND VIDEO
I suggest you prepare an unusual creamy soup from baked pumpkin with apples. Yes, yes, exactly soup with apples! At first glance, this combination seems strange, but in fact it turns out very tasty. This year I grew portioned pumpkins of the variety...
- Ravioli with greens is a hybrid of ravioli and Uzbek kuk chuchvara. Recipe with photos and videos
Cooking vegan (lenten) ravioli with herbs. My daughter called this dish Travioli - after all, the filling contains grass :) Initially, I was inspired by the recipe for Uzbek dumplings with herbs kuk chuchvara, but I decided to modify the recipe in the direction of speeding it up. Making dumplings takes too long, but cutting out ravioli is much faster!
I offer you a recipe for Zebra manna pie without eggs and milk. This is a completely vegan (lenten) baked product. The peculiarity of this manna is that it has layers of different colors, like the stripes of a zebra. Regular dough alternates with chocolate dough, creating a pleasant combination of flavors and an impressive appearance.
