Green beans salad with mushrooms and corn

Nutritional value (per 100 g):
Caloric content – 38 kcal
Proteins – 2.5 g
Fat – 1 g
Carbohydrates – 4 g

Egg – 1 pc.
Green beans (frozen) – 150 g
Champignons – 150 g
Corn (canned) – 140 g
Cherry tomatoes – 50 g
Lettuce leaves – 4 pcs.

For refueling:
Yogurt (no taste) – 70 g
Lemon – 0.5 pcs.
Salt, pepper – to taste

Cooking method:

  1. The egg must be boiled hard-boiled, for this we fill it with water and cook for 10 minutes from the moment of boiling.
  2. Wash the mushrooms and cut them into thin slices.
  3. Heat the pan, send mushrooms and beans to it. Fry without adding oil.
  4. Pour yogurt into a salad bowl, squeeze the juice of half a lemon, add salt and pepper.
  5. Wash the lettuce leaves and tear them with your hands.
  6. Tinned corn must be overturned on a sieve, and then sent to the salad.
  7. Cut the cherry tomatoes in half.
  8. Fill the boiled egg with cold water, let it cool, chop with a knife.
  9. Stir-fried mushrooms and beans are also added to the salad.
  10. It remains for us to mix everything well and can be served.

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