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With canned green peas and corn, you can make many healthy and delicious salads, which are especially good in the cold season when you want something more satisfying. Boiled rice goes well with them, which will add the necessary calories to such salads.
Salad with corn and peas: a recipe
Salad with canned corn, green peas and tuna
Among the recipes for salads with green peas and corn, this salad stands out for its particularly delicate, even delicate taste; it can also be served on a festive table. For it you will need: – 150 g of canned green peas; – 150 g of canned corn; – 200 g of canned tuna in its own juice or oil; – 100 g of rice; – ½ medium white onion; – 1 fresh cucumber; – 1 tbsp. l. olive oil; – ground black pepper; – fresh herbs: dill, cilantro; – salt.
Pour rice with 200 g of water, put on fire, bring to a boil. Reduce heat to low, let simmer for 15 minutes, then discard rice in a colander, rinse with cold running water and place in a large bowl. Place the tuna on a plate, mash with a fork, removing bones if any. Transfer it to a bowl, add canned corn and green peas to the salad. Grate the cucumber on a coarse grater, put it in a small bowl. Squeeze it well with your hand before placing it in the salad. Put the squeezed grated cucumber into a bowl.
The liquid that is in the cans of canned corn and green peas must be drained. If it is cloudy, wash the corn and peas in cold boiled water.
Chop white onions finely, put in a cup, rinse in cold water. Drain the water, put the onion in the salad. Salt and pepper the salad, put finely chopped fresh herbs in it. Stir, taste with salt. Pour olive oil over the salad, stir again and place in a salad bowl.
Recipe for “Spring” salad with canned corn and green peas
In order to prepare a salad with peas and corn according to this recipe, you will need: – 100 g of rice; – 150 g of canned green peas; – 150 g of canned corn; – 2 eggs; – 1 tbsp. l. olive oil; – 1 fresh cucumber; – a few feathers of green onions; – ground black pepper; – salt. Boil the rice as in the previous recipe. Boil hard boiled eggs. Put the rice in a bowl, put canned corn and green peas in the same bowl. Cut the eggs into small pieces. Cut the cucumber lengthwise into slices about 0,5 cm thick, then into strips and cubes. Chop green onions finely. Add eggs, onion and cucumber to a bowl, salt, pepper, stir, taste with salt. Pour olive oil over the salad, stir, place in a salad bowl and serve.