Canned Fish and Corn Salad with Eggs

Juicy, bright, vitamin-packed, incredibly tasty! An excellent option for a fresh salad that will diversify your daily menu. The salad can be dressed with oil or mayonnaise at your discretion. This salad is suitable even for a holiday table!
cook time: 10 min
Ava Prescott
Canned Fish and Corn Salad with Eggs

Nutrition Facts (per serving)

159
Calories
13g
Fat
5g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Eggs 2 pc
Carrot 1 pc
Vegetable oil (or olive) 4 tbsp
Greenery (green onions, etc.) to taste
Lemons 0.5 pc
Canned corn 140 g
Canned fish 240 g
Young cabbage 400 g

Recipe instructions

Step 1

Step 1
How to make a salad with canned fish, corn and eggs? Prepare all products according to the list. It is better to take young cabbage; it has juicy and soft leaves, which is undoubtedly better for fresh salads. From canned food, saury in oil, mackerel or tuna are suitable. Pre-boil the eggs for 9-12 minutes and cool.

Step 2

Step 2
Remove any damaged outer leaves from the cabbage. Rinse the head of cabbage and dry it with paper napkins. Cut the cabbage into thin strips and place in a deep salad bowl.

Step 3

Step 3
Peel the carrots and rinse. Grate on a coarse grater or vegetable cutter for Korean salads. Add to cabbage.

Step 4

Step 4
Peel the eggs and cut into small cubes. Add to cabbage and carrots.

Step 5

Step 5
Drain the juice from canned corn. Add corn to all ingredients in a salad bowl.

Step 6

Step 6
Lightly crush the pieces of canned fish with a fork and add to the salad.

Step 7

Step 7
Finely chop the young green onions. Instead of green onions, you can use half a red onion.

Step 8

Step 8
Season the salad with oil and sprinkle with lemon juice if desired. If you have canned food in oil, then use oil from a can. I had mackerel in its own juice, so I used olive oil for the salad. Add salt to taste. Mix the salad thoroughly and let it sit for 5-10 minutes.

Step 9

Step 9
Sprinkle the finished salad with ground black pepper and garnish with several sprigs of parsley or dill. Done, ready to serve!

Additional rubrics

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