Cooking process
Nothing is easier than salads from canned products you will not think up – in it I was convinced on own experience! You open the banks, cut the ingredients, you connect everything, you fill it up and it’s ready!
In the salad from the liver of cod and corn, I, in addition to the main ingredients, added the remaining after dinner, boiled rice and fresh cucumbers – but these are not necessarily compulsory components. Instead, salad cucumbers, boiled potatoes or eggs, croutons can be put in salad – here your imagination is not limited! For me, the usual combination of fish and rice, and cucumbers make the dish more vegetable, also spring and colorful.
For salad dressing, I did not use fatty sour cream or mayonnaise, but took vegetable oil. However, in this case everything also depends on your taste: perhaps, for a festive table, mayonnaise dressing will be more suitable.
So, to prepare a salad with a liver of cod and corn, we need the following ingredients.
Cut the cod liver into small pieces and transfer to a bowl. The liquid remaining in the jar can not be drained off, so that after preparation, add a small amount to the prepared salad.
Cucumbers are cut in the same way as the liver. We send it to a bowl.
You will need to cook rice beforehand. This can be done for a day or just before making a salad. Half a glass of rice rinse and cook, stirring, in a glass of water for 15-20 minutes. It turns out roughly a glass of cooked rice – just let it cool before adding to the salad.
We add corn. The liquid must be drained from the can.
Stir the salad with the liver of cod and corn. If you plan to eat the whole dish at once – salt, pepper and refuel immediately. If you are going to send it to the refrigerator, then do all of the above before serving to the table.
To make fresh, do not forget to add greens. For example, dill and green onions. Bon Appetit!
Salad with cod liver and corn
The liver of cod, canned corn, fresh cucumbers and boiled rice – all this perfectly combines in a tasty, fresh and healthy salad!
Ingredients
Liver of cod – 230 g
Canned corn – 280 g
Fresh cucumbers – 2 pcs.
Boiled rice – 1 glass
Salt, pepper – to taste
Fresh greens – to taste
Cooking process
Nothing is easier than salads from canned products you will not think up – in it I was convinced on own experience! You open the banks, cut the ingredients, you connect everything, you fill it up and it’s ready!
In the salad from the liver of cod and corn, I, in addition to the main ingredients, added the remaining after dinner, boiled rice and fresh cucumbers – but these are not necessarily compulsory components. Instead, salad cucumbers, boiled potatoes or eggs, croutons can be put in salad – here your imagination is not limited! For me, the usual combination of fish and rice, and cucumbers make the dish more vegetable, also spring and colorful.
For salad dressing, I did not use fatty sour cream or mayonnaise, but took vegetable oil. However, in this case everything also depends on your taste: perhaps, for a festive table, mayonnaise dressing will be more suitable.
So, to prepare a salad with a liver of cod and corn, we need the following ingredients.
Cut the cod liver into small pieces and transfer to a bowl. The liquid remaining in the jar can not be drained off, so that after preparation, add a small amount to the prepared salad.
Cucumbers are cut in the same way as the liver. We send it to a bowl.
You will need to cook rice beforehand. This can be done for a day or just before making a salad. Half a glass of rice rinse and cook, stirring, in a glass of water for 15-20 minutes. It turns out roughly a glass of cooked rice – just let it cool before adding to the salad.
We add corn. The liquid must be drained from the can.
Stir the salad with the liver of cod and corn. If you plan to eat the whole dish at once – salt, pepper and refuel immediately. If you are going to send it to the refrigerator, then do all of the above before serving to the table.
To make fresh, do not forget to add greens. For example, dill and green onions. Bon Appetit!