Salad rice corn egg

3 servings
30 min

How to make a salad with rice, corn and egg? Prepare the necessary ingredients for this. For lettuce, I take long-grain rice. It is less steamed and turns out more crumbly compared to round-grain. Open the corn and drain the liquid from it.

Lower the rice into boiling water and cook until cooked according to the package instructions. The cooking time will vary depending on the rice variety. It usually takes 20-25 minutes. The finished rice should be soft. Tip the finished rice into a colander and rinse with cold water. The rice is crumbly.

Boil the eggs beforehand in boiling water for 7-8 minutes. Then drain the hot water and cool the eggs in cold water. Clean the cooled eggs from the shell.

Place the required amount of rice in the salad bowl. Add the chopped eggs.

Next, add the canned corn.

Season the salad with a little mayonnaise. Do not add much so that the salad does not swim in it.

Mix all the ingredients together. The salad is ready! You can serve to the table. The salad can be placed in portions or in a common salad bowl. Enjoy your meal!