Lenten salads with corn

This collection presents popular recipes for lean salads with corn with step-by-step photos and instructions. We will tell you and show you how to prepare a lean salad with canned corn quickly and deliciously!

Similar recipe selections

Sort recipes by .

Recipes for lean corn salads, 17 pcs. in the collection

Ingredients

Cod liver – 230 g

Canned corn – 280 g

Fresh cucumbers – 2 pcs.

Boiled rice – 1 cup

Salt, pepper - to taste

Fresh herbs - to taste

Ingredients

Potatoes – 4 pcs.

Pickled cucumber – 2 pcs.

Sauerkraut – 250 g

Canned peas – 1 can

Canned corn – 1 can

Blue onion – 1 pc.

Vegetable oil – 100 ml

Salt and pepper - to taste

Ingredients

White cabbage – 200 g

Canned pineapples – 200 g

Canned corn – 100 g

Green onion – 50 g

Sunflower oil – 30 ml

Ingredients

Beijing cabbage – 200 g

Canned corn – 160 g

Olive oil – 25 g

Lemon juice – 1-2 tbsp.

Fresh dill – 10 g

Dark ground pepper - on the tip of a knife

Ingredients

Boiled rice – 100 g

Canned corn – 6 tbsp.

Onions – 1 pc.

Pickled cucumbers – 1 pc.

Vegetable oil – 4 tbsp.

Chili pepper - to taste

Parsley – 3 sprigs

Ingredients

Reddish beans in their juice – 300 g

Canned corn – 150 g

Fresh cucumber – 1 pc.

Green onion – 20 g

Fresh dill – 15 g

Table salt - to taste

Lenten mayonnaise - to taste

Ground pepper - to taste

Ingredients

Boiled potatoes (peeled) – 400 g

Pickled or pickled cucumbers – 210 g

Bell pepper – 1 pc.

Canned corn – 110 g

Mixed nuts (walnuts and cashews) – 25 g

Fresh parsley and dill - to taste

Vegetable oil – 1-2 tbsp.

Sesame seeds – 1 tsp.

Lemon juice – 1 tbsp.

Dark ground pepper - on the tip of a knife

Ingredients

Canned corn – 1 can

Dill, parsley – 30 g

Lemon juice – 2 tbsp.

Vegetable oil – 3-4 tbsp.

Salt, pepper - to taste

Ingredients

Boiled corn – 2 pcs.

Tomatoes – 2-3 pcs.

Reddish onion – 1 pc.

Leaf celery – 6 g

Salt and pepper - to taste

Vegetable oil – 20 ml

Ingredients

Canned corn – 270 g

Salted peanuts – 150 g

Chinese cabbage – 150 g

Greenish salad – 70 g

Vegetable oil – 1 tbsp.

Salt – 1 pinch

Spices, fresh herbs - to taste

Ingredients

Chickpeas (ready) – 120 g

Canned corn – about 100 g

Reddish pepper – 0.5 pcs.

Tomatoes – 2-4 pcs.

Lettuce - to taste

Onions – 0.5 heads

Green onion - to taste

For refueling:

Olive oil – 2 tbsp.

Fruit vinegar – 1 tbsp.

Garlic – 1 clove

Ingredients

Boiled corn – 1 pc.

Aquatic plants chuka – 40-50 g

Roasted peanuts – 15 g

Sesame paste – 1 tbsp.

Salt and pepper - to taste

Ingredients

Fresh frozen shrimp (unpeeled, large) – 150 g

Ripe avocado – 1 pc.

Cherry tomatoes – 200 g

Canned corn – 100 g

Onions – 0.5 pcs.

Fresh basil (greenish) – 15 g

Soy sauce – 1 tbsp.

Vegetable oil – 3-4 tbsp.

Lemon juice – 1 tbsp.

Salt, pepper - to taste

Ingredients

Canned corn – 1 cup

Canned beans – 1 cup

Sweet pepper – 1/2 pcs.

Pickled cucumbers – 3 pcs.

Ground walnuts – 2 tbsp.

Garlic – 1 clove

Parsley - to taste

Olive oil – 2 tbsp.

Ingredients

Potatoes – 1 pc.

Canned corn – 150 g

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

Ingredients

Snow white beans in sauce – 200 g

Canned corn – 200 g

Snow white onion – 30 g

Bell pepper – 100 g

Lettuce – 3-4 leaves

Salt and pepper - to taste

Lemon juice – 1 tbsp.

Olive oil – 1 tbsp.

Tabasco - to taste

Ingredients

Cauliflower – 400 g

Purple onion – 120 g

Canned corn – 260 g

Ground paprika – 1 pinch

Ground dark pepper – 1 pinch

For refueling:

Vegetable oil – 1-2 tbsp.

Share a collection of recipes with friends

Latest Recipes

Chinese knuckle (in soy sauce)

Beetroot and carrot caviar

Homemade banana liqueur

Oatmeal sticks with cheese (in the oven)

Vegetable caviar in a slow cooker

Waffles with spinach

Warm salad with eggplant and chicken

Puff pastry pie with mushrooms

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

10 best corn salads

Corn mixes well with crab sticks, sausage, chicken, cucumbers, beans and more.

To make salads, you can use both canned and boiled corn.

1. Salad with corn, chicken and cheese

Ingredients

3 testicles;
300 g boiled chicken fillet;
170 g hard cheese;
120 g corn;
120 g mayonnaise.

Manufacturing

Boil the eggs hard, cool and peel. Finely chop the eggs and cooled chicken. Grate the cheese on a large grater. Add corn and mayonnaise and stir the salad well.

Try

5 delicious chicken salads

2. Salad with corn, cucumbers, peas and sausage

Ingredients

150 g smoked sausage;
1 medium pickled cucumber;
1 medium fresh cucumber;
1 small carrot;
120 g corn;
120 g canned peas;
1-2 tablespoons of mayonnaise.

Manufacturing

Cut the sausage and cucumbers into strips. Grate the raw carrots on a large grater. Add corn, peas and mayonnaise to the ingredients and stir.

Prepare

15 exciting salads with the freshest cucumbers

3. Salad with corn, crab sticks and orange

Ingredients

3 testicles;
150 g crab sticks;
1 large orange;
150 g corn;
1 tablespoon of natural yogurt or mayonnaise;
1 clove of garlic;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Boil the eggs hard, cool and peel. Cut the eggs and crab sticks into small cubes. Peel orange slices from veins and films and cut into large pieces.

Add corn, yogurt or mayonnaise, chopped garlic, salt and pepper to the prepared ingredients. Thoroughly stir the salad.

Do

10 delicious dietary salads

4. Salad with corn, tomatoes, peppers and Parmesan dressing

Ingredients

1 large green or reddish bell pepper;
200 g cherry tomatoes;
½ bunch of green onions;
450 g corn;
120 g sour cream;
80 g mayonnaise;
¼ bunch of basil;
1–2 cloves of garlic;
25 g grated parmesan;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Cut the seeded pepper into large cubes, cut the tomatoes in half and chop the onion. Add corn to ingredients.

Mix sour cream, mayonnaise, finely chopped basil leaves, chopped garlic, Parmesan, salt and pepper. Season the salad with the resulting consistency and refrigerate for 1–2 hours.

Diversify your menu

10 unique salads with the freshest tomatoes

5. Salad with corn, mushrooms, chicken and carrots

Ingredients

150 g champignons;
a little vegetable oil;
1 large carrot;
350 g boiled chicken fillet;
1 onion;
150 g corn;
salt - to taste;
ground black pepper - to taste;
1-2 tablespoons of mayonnaise.

Manufacturing

Cut the champignons into medium pieces. Fry in a frying pan with heated oil until golden brown and cool.

Grate the raw carrots on a large grater. Cut the chicken and onion into small cubes. Add corn, mushrooms, salt, pepper and mayonnaise and stir.

Try

12 salads with Korean carrots

6. Salad with corn, cabbage, sausage and pepper

Ingredients

3 testicles;
250 g of fresh white cabbage;
salt - to taste;
1 large green bell pepper;
200 g of any sausage;
250 g corn;
2–3 tablespoons of mayonnaise or sour cream;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Boil the eggs hard, cool and peel. Thinly chop the cabbage, add salt and crush with your hands. Cut the seeded peppers, sausage and egg whites into narrow strips.

Add corn to ingredients. Mash egg yolks with mayonnaise or sour cream. Add the resulting mixture, salt and pepper to the salad and stir.

Add to your recipe collection

10 exciting fresh cabbage salads

7. Salad with corn, cod liver, eggs and cheese

Ingredients

3 testicles;
1 onion;
115 g cod liver;
100 g hard cheese;
100 g corn;
¼ bunch of green onions;
salt - to taste;
ground black pepper - to taste;
1 tablespoon mayonnaise.

Manufacturing

Boil the eggs hard, cool and peel. Cut the eggs and onions into small cubes. Mash the cod liver with a fork. Grate the cheese on a small grater.

Add corn, chopped green onions and mayonnaise to the prepared ingredients. Stir thoroughly and put the salad in the refrigerator for half an hour.

Take note

10 egg salads that will help out in any situation

8. Salad with corn, beans, peppers, cucumbers and nuts

Ingredients

3-4 small pickled cucumbers;
1 large reddish bell pepper;
¼ bunch of parsley;
1–3 cloves of garlic;
a handful of walnuts;
200 g canned natural reddish beans;
250 g corn;
salt - to taste;
1–2 tablespoons of vegetable oil.

Manufacturing

Cut the cucumbers and seeded peppers into small cubes. Chop parsley, garlic and nuts.

Add beans, corn, salt and oil to the prepared ingredients and stir well.

Experiment

15 extraordinary vegetable salads

9. Salad with corn, apple and croutons

Ingredients

1 large green apple;
¼ bunch of dill;
¼ bunch of parsley;
200 g corn;
100 g of crackers with any flavor;
1-2 tablespoons of mayonnaise.

Manufacturing

Peel and seed the apple and cut into small cubes. Chop the greens. Add corn, croutons and mayonnaise to the ingredients and stir. Serve the salad right away so that the croutons don’t get soggy.

Prepare

5 fruit salads worth trying

10. Salad with corn, tomatoes and lime-honey dressing

Ingredients

1 reddish onion;
2–3 large tomatoes;
½ bunch of cilantro;
500 g corn;
2 limes;
4 tablespoons olive oil;
2 teaspoons watery honey;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Cut the onions and tomatoes into small cubes. It is better to remove the seeds from tomatoes. Coarsely chop the cilantro. Add corn to ingredients.

Mix the juice of 2 limes, oil, honey, salt and pepper. Season the salad with the resulting consistency.

Lenten salads with canned corn and vegetables

What can you create if you still want something tasty during Lent? Exactly, don’t torture yourself and your own stomach, but try to amuse yourself with what you can. We will share with you the best and most delicious recipes for making lean salad with canned corn.

Lenten salad with corn

Most likely, from our recipes it has already become clear to you something about the cereal given to us. We will serve it with vegetables and thus create lean salads with corn that you cannot resist for a second.

What will be useful:

390 g quinoa;
8 mint branches;
110 g almonds;
80 grams of corn;
10 ml lime juice;
9 sprigs of parsley;
15 ml olive oil;
1 avocado;
90 beans;
240 g cherry tomatoes.

Lenten salad with canned corn:

Wash the quinoa and boil it as directed on the package. There is another option - steam the quinoa. To do this, boil enough water to slightly cover the cereal. Pour over quinoa and cover. After 20 minutes, the finished cereal can be broken up with a fork. It will be crumbly.
Almonds must be peeled. Chop it into rough pieces and fry until golden brown in a dry frying pan.
Rinse the avocado, dry it, cut it in half, remove the pit and skin, cut into small cubes.
Wash the cherry tomatoes and cut them into halves or quarters.
Separate corn kernels from water.
Wash parsley and mint and dry.
Soak the beans for 5-12 hours in advance, then wash and boil until fully cooked.
Next, remove the leaves from the branches and just chop them.
In a salad bowl, combine quinoa, almonds, corn, onions, avocado, beans and tomatoes.
Sprinkle the salad with lime juice and olive oil, season to taste and stir.
Serve sprinkled with chopped mint and parsley leaves.

Lenten salad with corn

Especially, but tasty and lean. There are only four ingredients and the rest is dressing. The salad, as it turns out, is also playful and filling. What could be better than such a dish?

What will be useful:

1 bunch of green onions;
1 snow-white onion;
180 grams of corn;
1 cup baby beans.

For refueling:

15 ml sunflower oil;
15 grams of dill;
5 ml vinegar;
2 grams of salt;
5 grams of sugar.

Lenten canned corn salad:

Wash the green onions, dry and finely chop.
Wash the previously soaked beans, add water and cook for about an hour in boiling water. Add a little aromatic bay leaf pepper to the water. If desired, you can use ready-made, canned beans.
Peel the thin skin of the onion. Using a sharp knife, remove the onion head from its roots and wash the onion.
Then cut the onion into strips or half rings.
Combine oil with vinegar, salt and sugar. Beat with a whisk.
Now add the onion to the dressing and let it marinate for at least 30 minutes.
Add beans, corn and green onions to the marinated mixture.
Test the salad and add salt if necessary.
This salad can be eaten right away.

Lenten corn salad

The provided set of ingredients constantly leads to a hearty, tasty, bright salad with corn. Yes, this is exactly what we are talking about at the moment.

What will be useful:

1 beet;
2 pickled cucumbers;
1 onion;
3 pickled cucumbers;
4 potato tubers;
40 ml vegetable oil;
2 carrots;
150 grams of corn.

Lenten salad with canned corn:

Wash the beets, place them in a saucepan with cool water, which, in turn, place on the stove.
Cook the beets until tender, checking them with the tip of a knife from time to time. The beets are boiled for about an hour in boiling water, depending on the size of the root vegetable.
Drain the water from the finished beets and let them cool. Then peel it and cut into thin cubes.
Remove the ends from the cucumbers and cut into cubes.
Peel the onion from its thin skin. Using a sharp knife, remove the onion head from its roots and wash the onion.
Then cut the onion into small cubes.
Wash the potatoes, place them in a saucepan with cool water, which, in turn, place on the stove.
Boil the potatoes until tender, checking them for softness already at the fifteenth minute of cooking in boiling water.
Drain the water from the finished potatoes and let them cool. Next, peel the tubers and chop them in the same way as the beets.
Wash the carrots, peel them and place them in a saucepan with water. Boil the carrots until tender, checking the softness with the tip of a knife.
When the carrots are ready, remove them from the water and let them cool.
Cut the cooled carrots into thin cubes.
Separate corn kernels from water.
Combine beets, potatoes, carrots, cucumbers, corn, and onions.
Season the salad with vegetable oil, add salt and serve.

Lenten corn salad

Plus roasted peanuts, cucumbers, lime juice and tofu cheese. It seems so divine that you can eat it three times a day and even after fasting. Do you agree?

What will be useful:

5 ml lime juice;
50 grams of corn;
1 avocado;
3 feathers of young onions;
5 sprigs of parsley;
140 g tofu;
2 tomatoes;
1 bell pepper;
2 cucumbers;
10 ml olive oil.

How to prepare the salad:

Rinse the cucumbers and cut into quarter rings. If necessary, you can remove the skin (for example, if the skin is bitter).
Cut the tofu into cubes. For the most pronounced taste and special zest of the salad, we recommend using smoked tofu.
Combine olive oil with citrus juice.
Rinse the avocado, remove the pit and skin, and cut.
Rinse the green onion and finely chop it.
Rinse the parsley, separate the leaves from the branches and finely chop.
Wash the pepper, remove the seed box and the snow-white partitions. Cut the pulp into small pieces.
Rinse the tomatoes, remove the core with seeds with a spoon, and cut the pulp into small cubes.
Separate corn kernels from water.
Dry the peanuts until golden brown in a dry frying pan.
Combine tomatoes with tofu, avocado, cucumbers, corn, peppers, onions and nuts.
Season the salad with the prepared sauce and serve.

Lean corn salad

A rich and catchy salad with corn that you cannot pass by. Many different colors, as many tastes and smells. It all comes together to try and make you fall in love with it at first bite.

What will be useful:

140 g lentils;
3 green onions;
390 ml water;
110 g corn;
1 carrot;
1 clove;
2 laurel leaves;
1 onion;
2 cloves of garlic.

For refueling:

5 ml mustard;
1 pinch of chili flakes;
15 ml balsamic vinegar;
45 ml olive oil.

Lenten canned corn salad:

Add cloves, bay leaves and a little salt to the dry lentils.
Pour water over the beans and place the saucepan on the stove, cook until fully cooked. On average about 20 5 minutes.
Wash the carrots, peel them and cut the root vegetable into strips using a sharp knife or you can use a grater.
Peel the onion from its thin skin. Using a sharp knife, remove the onion head from its roots and wash the onion.
Then cut the onion into small cubes.
Peel the garlic, cut off the dry roots and chop the cloves in any convenient way.
Pour olive oil into the frying pan. Add onions, carrots and garlic.
Fry the root vegetables until soft and golden brown.
Separate corn kernels from water.
Add the finished lentils to the root vegetables in the frying pan and mix well.
Rinse the green onion and finely chop it.
To make the dressing, combine mustard with vinegar and oil. Add chili, mix well.
Add corn and green onions to the lentils.
Drizzle the dressing over the salad, toss and serve the salad while it is warm.

Recipes for lean salads with corn

There are several huge multi-day Fasts throughout the year. These days, you should not include dishes made from products of animal origin on the menu. Considering that mayonnaise contains eggs and milk, it is not suitable as a dressing for Lenten dishes. Therefore, for lean salads it is better to take vegetable oil, vinegar, and lemon juice.

Lenten salad with cabbage, corn and peas
Delicious lean salad with corn and croutons
Lenten salad of crab sticks, corn and rice
Lenten salad with Korean carrots and corn
IT IS VERY INTERESTING!

Lenten salad with cabbage, corn and peas

Coleslaw with corn and peas has a pleasant taste, crispy texture and lightness. It requires:

white cabbage – 500 g;
1 can of canned peas;
1 can of canned corn;
stale snow-white bread – 300 g;
carrots – 100 g;
ground pepper;
vinegar (9%) – 20 ml;
sugar – 20 g (optional);
garlic;
vegetable oil – 60-70 ml;
greens – 20 g;
salt.

When making a salad, you need to start with the dressing. Squeeze the previously peeled garlic clove into the oil, pour in the vinegar and set aside for a while.
Cut the bread into cubes or thin bars. Any pieces of bread left over from previous meals are suitable for homemade crackers. Sprinkle the sliced bread with oil and place the baking sheet with it in an oven preheated to 180 degrees. Dry until golden brown.
Chop the cabbage into narrow strips. Lightly crush it with your hands and transfer it to a salad bowl.
Wash the carrots. Peel it and rub the root vegetable directly into the salad bowl with cabbage.
Uncork jars of peas and corn. Drain all the water from them.
Place corn kernels and peas in a salad bowl. Mix everything.
Add salt to taste. Add pepper to taste as well. Add sugar as desired, it will highlight the taste of the dish and make it brighter. Mix everything again.
Pour the dressing into the salad and stir.
Add greens on top and lay out half of the crackers, serve the rest separately with the salad.

Delicious lean salad with corn and croutons

For a regular lean corn salad with the addition of crispy croutons you need:

1 can of canned corn;
homemade or ready-made crackers “Kirieshki” – 100 g;
carrots – 100 g;
apple – 100 g;
kohlrabi cabbage – 300 g;
lemon – 1/2 part;
vegetable oil – 50 ml;
salt;
ground pepper.

Disassemble the cabbage into inflorescences and throw them into boiling water for a few minutes. Throw in a colander. Instead of broccoli, you can use cauliflower.
Wash the apple and carrot.
Grate the fruit and root vegetables using a grater with large teeth.
Uncork a can of corn, discard its contents in a colander, and allow time to drain all the liquid.
Place broccoli, corn, apple and carrots in a salad bowl.
Salt the salad to taste and sprinkle it with lemon juice.
Pour in the oil and add the crackers. Mix. The salad is ready, it needs to be put on the table right away.

Lenten salad of crab sticks, corn and rice

For a hearty salad of boiled rice, corn and crab sticks you need:

rice – 70 g;
salt;
vinegar (9%) – 20 ml;
1 can of canned corn;
crab sticks – 240 g;
greens – 20 g;
ground pepper;
vegetable oil – 70-80 ml.

Sort the rice grains and wash them. For salads, it is better to use cereals with long grains, although round rice is also suitable.
Transfer the cereal to a suitable saucepan and add water (150 – 180 ml). Heat to a boil. Cook over low heat for 7-8 minutes. Turn off the heat and keep the rice covered for another 7-8 minutes, then mix the vinegar with a spoonful of oil and pour the mixture into the rice. Stir and let cool.
Thaw crab sticks in advance. Cut them into circles.
Uncork the jar of corn and pour out all the water from the kernels.
Wash the greens, shake off the water and chop finely.
Place chopsticks, rice, half the corn in a salad bowl and mix.
Add salt and pepper to taste, add oil and stir again.
Top the salad with the remaining corn and herbs.

Lenten salad with Korean carrots and corn

For a lean Korean carrot salad you need:

1 can of canned corn;
ready-made Korean carrots – 300 g;
onions – 100 g;
boiled potatoes – 300 g;
vegetable oil – 60-70 ml;
greens – 20 g.

Place the finished Korean carrots in a salad bowl. Despite the fact that carrot salad can become an independent dish in itself, it is convenient to use it as an ingredient in other recipes. This is due to the fact that the carrots are perfectly cut and contain garlic, pepper and other spices.
Cut the potato tubers into cubes and place them with the carrots.
Finely chop the peeled onion. Dump it into a salad bowl.
Drain all the juice from the corn and dump the grains into a salad bowl. Mix everything.
Pour in the oil and decorate the top of the salad with sprigs of dill or parsley. Cilantro lovers can also take this herb.

Any Lenten salads can be consumed not only on fasting days. They can be included in a vegetarian daily menu. In addition, mayonnaise lovers can use a lean version of this sauce for dressing, which is now easy to purchase at any store.