Salad with squid, corn, egg and cucumber

At the beginning of cooking, set the eggs to boil so as not to waste time. Cook them for ten to eleven minutes until the yolk is firm. Then fill it with cold water and let it cool completely. Next, boil the squid. If seafood is frozen, then mandatory preliminary defrosting at room temperature is required. If there are squid rings, then it will be enough just to pour boiling water over them for one minute, then let the liquid drain. We wash the carcasses in running water and remove the top film. Then we put them in salted boiling water and cook for no more than one or two minutes, so that the tender pulp does not become "rubbery". Cool the boiled squid.

We open a can of corn, put the grains in a colander and rinse with water. After the excess liquid has drained, pour the corn into a salad bowl.

Cut the cooled eggs into small cubes and add to the corn.

Cut the prepared squids into pieces, commensurate with the cubes of eggs, pour into a salad bowl.

Rinse the cucumber, dry it and cut into cubes similar in size to the squid. If the fruits are not young, then it is better to remove the peel and core with seeds.

We wash the parsley and dill, dry and chop with a knife. Leave a couple of small sprigs of parsley intact for decoration. Pour the chopped greens into a salad bowl.

Add mayonnaise, salt and black pepper to taste. Mix gently and decorate the surface with a sprig of parsley. Let the salad steep in the refrigerator for no more than an hour or two. In this case, it will become juicier. But you shouldn't hesitate to serve too much, since the dish can release liquid and lose its appetizing.