Corn, Tomato, and Egg Salad

Bright, juicy, crispy, for any occasion. Salad with corn and tomatoes has a simple composition, but an unusual taste. Red onion marinated in vinegar gives the salad a pleasant spice. You can replace the mayonnaise dressing with olive oil — it will be no less tasty.
cook time: 40 min
Caleb Huxley
Corn, Tomato, and Egg Salad

Nutrition Facts (per serving)

86
Calories
5g
Fat
7g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Onion (red) 1 pc
Tomatoes 400 g
Sugar 1 tsp
Eggs 3 pc
Mayonnaise 2 tbsp
Lettuce leaves 100 g
Canned corn 300 g
Red wine vinegar 2 tbsp

Recipe instructions

Step 1

Step 1
How to make a salad with corn and tomatoes? Very simple! To begin, prepare the necessary ingredients according to the list. You can use any tomatoes — regular or cherry. You can add or replace the vegetable part to your liking.

Step 2

Step 2
Peel the red onion and cut into thin rings or half rings. Place the onion in a bowl. Sprinkle with sugar and pour vinegar. I have red wine, but any will do — white, apple or regular table. Leave to marinate for 20 minutes. Then drain the marinade.

Step 3

Step 3
Wash the tomatoes, dry and cut into slices. If you want the salad to be less watery, you can remove the core and seeds. If you have cherry tomatoes, cut them into halves. Tomatoes need to be juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 4

Step 4
Hard-boil the egg, cool, peel and cut into slices or circles.

Step 5

Step 5
Drain liquid from canned corn and dry the grains.

Step 6

Step 6
Wash the salad, dry it and tear it with your hands. You can use any salad. You can replace it with a ready-made salad mixture or Chinese cabbage.

Step 7

Step 7
In a bowl, combine tomatoes, canned corn, eggs, onion and lettuce.

Step 8

Step 8
Season the salad with mayonnaise and mix. Serve immediately. Bon appetit!

Additional rubrics

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