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Mushroom, corn and egg salad

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546
Kitchen European
Calorie content 108.2 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 5.8 gr.
Fats * 8.9 gr.
Carbohydrates* 4.3 gr.
* per 100 gr. product
Mushroom, corn and egg salad
Content

Here's a recipe for an easy-to-prepare salad with mushrooms, corn and eggs. The salad turns out to be bright and delicious with the perfect combination of the ingredients used. You can diversify the festive table with such a dish.

Ingredients

Cooking process

step 1 out of 6
Prepare all the ingredients you need for the salad. Rinse the greens well under running water and dry. Wash the pepper, remove the core. Peel the garlic. Open a can of canned corn, drain the liquid. Boil chicken eggs, cool and peel. Grate the cheese on a coarse grater.
step 2 out of 6
Peel the mushrooms and cut into medium sized pieces. Chop the garlic with a knife or squeeze through a press.
step 3 out of 6
Heat the pan well, pour in one tablespoon of vegetable oil. Lay out the minced garlic. Fry until golden brown, add chopped champignons. Fry for 10 minutes, stirring occasionally. Put the finished mushrooms in a bowl until they cool completely.
step 4 out of 6
Chop the dried greens with a sharp knife. Cut the peeled eggs into small cubes with a knife or using a special tool. Cut the bell pepper into thin half rings. In a small bowl, combine mayonnaise and natural yogurt.
step 5 out of 6
Combine the prepared ingredients in a deep salad bowl. Place fried mushrooms, bell pepper slices, finely chopped greens, canned corn, grated cheese, chopped chicken eggs. Season with sauce, salt and pepper. Mix well.
step 6 out of 6
Serve the salad in portions.

Bon Appetit!

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