Tuesday, 30 May 2017

Egg and Sweetcorn Mayonnaise Salad

A simple salad made with two boiled eggs (five minutes in boiling water), 100g of chopped green beans (seven to ten minutes in a separate pan and brought to the boil in slightly salted water); plus two thirds of a standard tin of sweetcorn, drained of water.

Peel the eggs once they are cold, and slice. Add to a bowl, and mash up with the edge of a wooden spoon or a spatula. Add the drained sweetcorn, plus three dessert spoonfuls of mayonnaise. Stir together thoroughly.

Cool the chopped green beans in cold water, drain, and add to the bowl. Stir together. Add some white pepper and stir again. Cover the bowl, and put in the fridge for an hour or so.

Chop up part of an iceberg lettuce and dress the leaves with freshly ground black pepper, and some lemon juice (about one quarter of a small lemon).

A versatile dish. Serve together as is, or with chopped cherry tomatoes, or finely grated carrot.

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