Salad with champignons and corn

PASTA

Salad with champignons and corn

Prep Time
25 Minutes
Cook Time
25 Minutes
Serving
1 People
Views
3,430

Nutrition

Calories
329
Sugar
10.5g
Protein
22.5g
Fat
02g
Carbohydrates
18g
Saturated Fat
0.1

Directions

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1 Step

5 Minutes Boil chicken eggs for 15 minutes and cool sharply in ice water.

single-recipe.page.Ingredients for this step

2 pc Egg

2 Step

5 Minutes Rinse the cucumber and cut off its ends. Cut into half slices, pouring the cut into a container.

single-recipe.page.Ingredients for this step

1 pc Cucumbers

3 Step

5 Minutes There also add canned corn, squeezed from the marinade. It is advisable to give these two products 5-7 minutes. During this time, a liquid will stand out from them, which will need to be drained. If this is not done, then the salad you prepared can "float" within 10 minutes.

single-recipe.page.Ingredients for this step

4 tbs Canned corn
1 pc Cucumbers

4 Step

5 Minutes Wash mushrooms thoroughly. Then cut in half and cut into slices. Heat the vegetable oil in a frying pan and fry the mushroom slices on it for 10 minutes. Don't forget to salt and pepper it. Let the fried slices cool and add to the bowl with the corn and cucumber.

single-recipe.page.Ingredients for this step

150 gr Shampinion
20 ml Vegetable oil
to tasty Salt
to tasty Spices (pepper)

5 Step

5 Minutes Peel the boiled chicken eggs from the shell and rinse in water to be sure that not a single piece of the shell will come across. Cut them into large pieces and put them in a bowl.

single-recipe.page.Ingredients for this step

2 pc Egg

6 Step

5 Minutes Salt the salad with champignons and corn, pepper and season with mayonnaise.