Salad with seaweed and corn

This salad is convenient in that it can be quickly prepared at any time, because every thrifty hostess has this set of products.

Ingredients

• canned corn 1 can (340 g)
• eggs - 4 pcs.
• carrots 2-3 pcs.
• seaweed 1 can
• pickled or pickled cucumbers 4 pcs.
• purple onion to taste
• mayonnaise 67% 1-2 tbsp. l.

Directions

1. Peel boiled carrots in their skins, cut into cubes.
2. If you do not have boiled carrots, then wash the raw carrots, peel, cut into cubes, pour boiling water (to cover), cover and cook for 10-15 minutes. Remove the lid, evaporate or drain the remaining water. Let cool or cool under cold water.
3. Boil eggs, cool, cut into cubes.
4. To make the eggs tasty and bright, cook them after boiling for about 6 minutes. The middle of the yolk will already be cooked, but will not brighten.
5. Dice cucumbers, chop onion, add corn, seaweed, eggs and carrots.
6. Season with mayonnaise, mix.
7. Optionally, you can add bell peppers and (or) green peas.
8. The salad will be even brighter.
9. Bon appetit!