Each hostess has in the arsenal with a dozen different salad ingredients in composition. Today we will focus on a snack of pickled mushrooms and corn in different variations and with the addition of other components.
Selection and preparation of ingredients
You can also pickle mushrooms on your own, however, if you do not understand edible and poisonous specimens, you do not trust sellers of fresh produce on the market, it is better to buy ready-made ones in a supermarket. For products you must definitely ask for a certificate to be sure of quality and safety.
Important! If the marinade is not cloudy, but too dark, then it means a lot of vinegar. For problems with digestion or diseases of the digestive tract, such a product is not advisable.
Criterias of choice:
- glass containers - through it you can evaluate the appearance of the product and the marinade;
- mushrooms should not be too dark, have spots;
- the marinade is transparent and light, turbidity indicates the harvesting is old;
- composition - mushrooms, water, salt, vinegar or citric acid, spices. No emulsifiers and stabilizers, other suspicious additives;
- expiration date - pickled mushrooms are stored no more than 8 months.
Salad Recipes
Mushrooms and corn go well with each other and other products. Recipes can be supplemented with your favorite vegetables or seafood, fruits and nuts, change salad dressing.
With ham
4-6 servings 35 minutes
corn (canned)
150 g
Dijon mustard
1 tbsp. l
Nutritional value per 100 g:
- Crush a quarter of onions with rings and pour boiling water, leave for 3-4 minutes to remove the bitterness.
- Oyster mushrooms cut into small slices, ham and pepper into 1 × 1 cubes. Peppers are better to take yellow and red to add a bright color to the salad.
- Open a can of corn, drain the water and add to already prepared foods.
- For dressing, mix lemon juice, mustard and olive oil.
- Add scalded onions to the salad, season and mix.
- Garnish by sprinkling with chopped green onions.
Crab salad
6 servings30 minutes
corn (canned)
200 g
Nutritional value per 100 g:
- Drain the water from the corn, pour into a bowl for salad.
- Pickled mushrooms for convenience, you can buy chopped, whole cut into plates.
- Grate the cheese on a coarse grater, add to the previous ingredients.
- Large grapes are cut in half and if necessary remove the seeds. Several berries can be left for decoration.
- Cut crab sticks into plates or cubes, if desired.
- Mix all components and season with mayonnaise. Usually this appetizer is not salted so that all tastes are better felt, but you can add salt if desired.
Did you know? The oldest fungus today is considered a fossilized specimen found in the ice of the Canadian Arctic archipelago, its age is more than 900 million years.
With Korean carrots
6-8 servings20 minutes
boiled chicken
250 g
Korean carrots
250 g
corn (canned)
150 g
Nutritional value per 100 g:
- Squeeze Korean carrots from the marinade and place in a salad bowl.
- Mushrooms cut into plates, onions in half rings. Add to carrots.
- Disassemble chicken meat into fibers and also put in a bowl with ingredients.
- Drain the liquid from the corn, send the grain to all components.
- For dressing, mix soy sauce, lemon juice and oil, you do not need to salt, because soy sauce contains this seasoning.
With hard cheese and cream
6 servings30 minutes
boiled chicken hearts
300 g
corn (canned)
150 g
pickles
160 g
Nutritional value per 100 g:
- Cut the marinated products into plates, chop the hearts in the same way.
- Grate cheese on a coarse grater, and drain water from corn.
- Whip cream with seasonings and lemon juice.
- Lettuce is collected in layers - the hearts go first, then the mushrooms, corn, cucumbers. Each layer, except for corn, is coated with creamy dressing.
- Sprinkle with hard cheese on top.
- You can decorate with herbs or olives, walnuts.
Did you know? Historians and botanists have a lot of questions about corn: the plant has both female and male flowers, but cannot reproduce without human help. It is difficult to explain its appearance in the culture, since the plant has no wild relatives.
With rice and eggs
4 servings 25 minutes
canned corn
100 g
natural yogurt
3 tbsp. l
Nutritional value per 100 g:
- Cut pickled mushrooms into plates.
- Scallop the onion, chopped in half rings and drain the water.
- Grate boiled eggs on a coarse grater.
- Chop dill, drain the water from the corn.
- For dressing, mix turmeric, lemon juice and yogurt without additives.
- The first layer of lettuce is rice, it is coated with dressing.
- Then mushrooms and onions, on top of the egg, coat with sauce.
- The top layer - corn, dill, is used as a decor, sprinkling.
Salad is one of the quick and easy to prepare snacks. When adding nutritious ingredients, such as meat, potatoes, beans, it will serve as the main dish.