Salad with canned champignons and corn

7 servings
25 min

The products are essential for lettuce. We disassemble Beijing cabbage for leaves, mine and dill. Clean the onions, mine. Discard canned mushrooms and corn into a colander to remove excess liquid. Pre-boiled hard-boiled and peeled eggs cool. In the photo in a glass - 3 tbsp. l. brine from canned champignons.

Cut the onion into quarter-rings (if it is bitter, fill it with boiling water, let it stand a little, then anneal the water - bitterness will go with it). If the champignons are whole or cut too large, grind them, as shown in the photo. We cut eggs large, like onions.

Cut the cabbage in the same way as onions.

Cut the dill. Do not forget 3 tbsp. l. Set aside corn to decorate lettuce.

We make a dressing: we mix mushroom brine (it will enhance the mushroom taste in the finished salad), sour cream, mustard, black ground pepper and a little salt (do not put everything right away, do not forget that champignons were in marinade or brine).

We mix all the prepared components of the salad in a bowl. We add a dressing, taste it, if necessary, - we add it.

Put the finished salad on the dish with a slide. We decorate with corn, dill, cucumber. Or at your discretion.