Tomato and egg corn salad

4 servings
40 min

How to make a salad with corn and tomatoes? Very simple! First, prepare the necessary ingredients according to the list. Tomatoes can use any - regular or cherry. The vegetable part can be supplemented or replaced to your liking.

Peel the red onion and cut into thin rings or half rings. Place the onions in a bowl. Sprinkle over the sugar and pour over the vinegar. I have red wine, but anyone will do - white, apple or regular dining room. Leave to marinate for 20 minutes. Then drain the marinade.

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

Boil the egg hard-boiled, cool, peel and cut into wedges or circles.

Drain the liquid from the canned corn, dry the grains.

Rinse the salad, dry and tear with your hands. Anyone can use the salad. You can replace it with a ready-made salad mixture or Beijing cabbage.

In a bowl, combine the tomatoes, canned corn, eggs, onions and lettuce leaves.

Season the salad with mayonnaise and stir. Serve immediately to the table. Enjoy your meal!