Rice and corn salad

Quite a filling salad for a snack. Variation on the theme of salad with crab sticks. It is easy and quick to prepare. Add a few more finishing touches - ingredients, and the salad will become festive :)

Ingredients

• Canned corn - 200 Grams
• Rice - 0.5 Cups (boiled)
• Egg - 2 Pieces (boiled)
• Shrimp - 150 grams (boiled)
• Olives - 75 Grams
• Vegetable oil - 1 tbsp. the spoon
• Lemon juice - 1 Tbsp. the spoon
• Dill, parsley - 20 grams
• Salt - 1-2 Pinches (to taste)
• Ground black pepper - 1 Pinch

Directions

1. Boil rice. I boil rice for salad in a lot of water and then just rinse the rice.
2. Boil, cool and clean the eggs. Then cut into small cubes.
3. I already had the shrimp peeled and boiled. If you have them chilled and raw, boil them in slightly salted water for 3-4 minutes. Put the corn, shrimp and chopped eggs in the bowl where we will make the salad.
4. Add boiled and cooled rice. Salt, sprinkle with pepper.
5. Add olives - whole or chopped. Pour with oil and lemon juice. We mix. Sprinkle with finely chopped herbs before serving.