Mushroom and corn salads: simple recipes

Salads with champignons and corn are great for any celebration, because these ingredients are perfectly combined with various products and help to create great dishes. Simple recipes for these salads will pamper your family on weekdays. Complex and easier salad recipes with the above ingredients are presented below. Among them there are sure to be those that will be loved by all household members.

Salad with champignons, corn, potatoes and chicken breast

Ingredients

• 1 smoked chicken breast
• 200 g champignons
• 150-200 g canned corn
• 2-3 boiled potatoes
• 1 fresh cucumber
• 1 onion
• 2-3 boiled eggs
• 200 g cheese
• 35 g chips
• mayonnaise
• vegetable oil, salt, pepper

The salad with chicken breast, mushrooms and corn is very tasty and satisfying, and, despite the presence of high-calorie components, is well absorbed.

Finely chop the mushrooms, fry in oil, salt and pepper.

Cut the onion into half rings, fry separately.

Cut the smoked chicken leg, boiled potatoes and cucumber into thin slices.

Finely chop the eggs.

Grate cheese.

Salad with breast, mushrooms, corn and other ingredients is stacked in layers, and its surface is greased with mayonnaise and decorated with chips.

Put the prepared foods in a salad bowl in layers: 1st layer – potatoes, 2nd – fried onions, 3rd – chicken meat, 4th – mayonnaise, 5th – fried mushrooms, 6th – grated cheese, 7- th – mayonnaise, 8th – cucumbers, 9th – mayonnaise, 10th – eggs, 11th – mayonnaise, 12th layer – corn.

Salad with canned mushrooms, onions and corn

Ingredients

• 1 can of canned champignons (preferably chopped)
• 1-2 cans of canned sweet corn
• 2-3 onions, mayonnaise
• vegetable oil
• dill, pepper, salt

1. Salad with canned mushrooms and corn is prepared according to a simple recipe; it is quite suitable as a second course for lunch, or as the main one for a light afternoon snack.
2. Throw the mushrooms and corn separately in a colander.
3. Cut the onion into half rings or strips and fry.
4. Shortly before the onion is ready, add mushrooms to it and fry them with the onion.
5. When the mushrooms and onions have cooled, mix them with the corn, season with mayonnaise, salt and pepper.
6. Serve sprinkled with finely chopped dill.

Salad with chicken, rice, mushrooms and corn

Ingredients

• 400 g chicken fillet
• 120 g rice
• 100 g champignons
• 150 g sweet pepper
• 150 g cucumbers
• 100 g Yalta onion
• 120 g green olives
• 150 g canned corn
• 1 tbsp. l. mild mustard
• juice of 1 lemon
• olive oil
• salt to taste

Champignon salad with chicken, corn and rice can perfectly diversify the festive table and delight lovers of mushroom dishes.

1. Boil rice in salted water. Leave to cool.
2. Prepare a mixture of 5 tbsp. l. olive oil, 1 tbsp. l. mustard, juice of ½ lemon.
3. Marinate the chicken fillet for 30–40 minutes in 1/3 of the cooked sauce. Fry the fillets in a well-heated pan on both sides until golden brown. Bring to readiness in the oven for 7-10 minutes, depending on the thickness of the piece. Cool and cut into slices.
4. Pepper, cucumbers, onion cut into thin half rings, sprinkle onion with lemon juice.
5. Cut the mushrooms into slices, fry in olive oil in a very hot frying pan for 2 minutes on each side.

To make a delicious salad with mushrooms and corn, you need to strictly follow the recipe and follow the following steps.

1. Put a layer of rice on a dish, lightly pour over the sauce.
2. Place the mushrooms on top, on them peppers, cucumbers, onions and flat fillet slices, greasing each layer with sauce.
3. Garnish the salad with halved olives on top, and canned corn around the edge.

Dry champignon salad with corn

Ingredients

• dry champignons – 50 g
• corn – 0.5 cups
• potatoes – 1 pc.
• onion – 1 pc.
• vegetable oil – 0.25 cups
• vinegar, sugar, dill or parsley, salt

Boil the presoaked mushrooms and chop into strips. Boil the potatoes and cut into slices. Mix boiled or canned corn grains with mushrooms, add chopped onions. Season the salad of champignons, potatoes and corn with vegetable oil and vinegar, sprinkle with sugar, salt and stir. Decorate the salad with herbs.

Salad with champignons, corn, rice and bell peppers

Ingredients

• 0.7 cups rice
• 300 g champignons or any other mushrooms (fresh)
• 2 onions
• 1 pod of red bell pepper
• 1 pod of green bell pepper
• 2-3 tablespoons of corn (canned)
• 150 g cheese (any)
• 1 cucumber (fresh)

Cooking salad with mushrooms and corn begins with the processing of rice, which must be boiled (for 1 part of rice, take two parts of boiling water so that it is crumbly), cool.

Chop 2 onions and sauté in vegetable oil. Boil the mushrooms a little, cut and bring to readiness, sautéing in a pan. Peel and cut the pepper into half rings and fry it a little in vegetable oil. Cool everything down. Mix vegetables and mushrooms well with rice and corn, add salt to taste, put in a salad bowl. Grate cheese and fresh cucumber on top (on a beetroot grater). Salad ready.

Salad with pickled mushrooms, corn and tomatoes

Ingredients

• 100 g pickled champignons
• 2 tomatoes
• 1 bell pepper
• 50 g canned corn
• 100 g canned green beans
• 15 pitted olives
• 100 g olive oil
• dill greens, salt to taste

1. Cut the tomatoes in half and core.
2. Dice the peppers, peeled from the stalk and seeds, mushrooms, beans and tomato pulp, mix with corn and chopped olives.
3. Season the salad with olive oil, salt and stir.
4. Fill the tomato halves with the prepared salad.
5. Serve the salad with pickled mushrooms, tomatoes, beans, corn and peppers with chopped olives, mushrooms and dill.

Salad with mushrooms, champignons, corn, cucumber and egg

Ingredients

• champignons – 150 g
• chicken eggs – 2 pcs.
• cucumber – 1 pc.
• canned corn – 4 tbsp l.
• mayonnaise – 1 tbsp. l.
• vegetable oil – 20 ml
• salt and black pepper – to taste

Salad with mushrooms, corn and eggs is delicious, easy to prepare and low in calories, so it is suitable even for those who follow a diet.

Prepare it as follows. Eggs are boiled for 15 minutes, put into cold water. The cucumber is washed, peeled off, cut into small cubes. The cooled eggs are also finely crumbled. Corn is added to these components.

The washed and peeled mushrooms are fried in a pan, cooled and sent to the rest of the ingredients. All mix well, salt, add pepper, mayonnaise, mix. The salad is removed in the refrigerator and brewed for 15 – 20 minutes.

Salad with fried mushrooms, potatoes and corn

Ingredients

• champignons – 50 g
• corn – 0.5 cups
• potatoes – 1 pc.
• onion – 1 pc.
• vegetable oil – 0.25 cups
• vinegar, sugar, dill or parsley, salt

Salad with fried champignons and corn begins with the preparation of mushrooms, which need to be washed, peeled, cut into plates, and fried in a pan in vegetable oil.

Boil the potatoes and cut into slices. Mix boiled or canned corn grains with mushrooms, add chopped onions. Season with vegetable oil and vinegar, sprinkle with sugar, salt and stir. Decorate the salad with herbs.

Salad with fried mushrooms, cheese and corn

Ingredients

• champignons – 400 g
• hard cheese – 250 g
• ham – 250 g
• corn – 1 can
• onion – 1 pc.
• salt, mayonnaise – to taste

There is also such an option for preparing a salad with fried mushrooms and corn. Rinse the champignons, peel, chop, throw into the pan to fry. Chop the onion and combine with the mushrooms. Grate cheese on a coarse grater. Cut the ham into thin strips. Mix all components, season with mayonnaise, salt, mix thoroughly.