Sprat and corn salad
Description
A simple dish to prepare. In today's world, canned products hardly surprise anyone. Yet they remain indispensable ingredients for making snacks, soups, and side dishes. I offer you a bright and tasty salad with sprats and corn. The sprats in oil go well with dry boiled rice, pickled cucumbers, and eggs. Corn adds a slight sweetness and its unique flavor. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients for making a sprat and corn salad.
- 2
Step 2
Finely chop the pickled cucumber. Transfer to a salad bowl.
- 3
Step 3
Place canned corn without brine into a salad bowl.
- 4
Step 4
Rinse the rice, boil it, drain through a sieve. Cool and add to the salad bowl.
- 5
Step 5
Open the sprats and drain the oil. Cut each fish into 2-3 pieces. Add to the ingredients in the salad bowl.
- 6
Step 6
Boil the eggs hard, cool and peel them. Chop finely and add to the salad.
- 7
Step 7
Finely chop the washed parsley and add it to the salad bowl.
- 8
Step 8
Dress the salad with mayonnaise. Add salt and pepper to taste.
- 9
Step 9
Mix all the ingredients.
- 10
Step 10
Garnish the salad and serve at the table on weekdays and holidays.