Salad with sorrel, tomatoes, corn and eggs

Delicious vitamin salad with sorrel, tomatoes, corn and eggs will be a great addition to a homemade lunch or dinner. The salad is prepared quite quickly and from the available ingredients. Sorrel gives a special freshness to the salad, tomatoes provide juiciness, and canned corn - a pleasant sweetness.

Ingredients

• Tomatoes - 150 g
• Canned corn - 150 g
• Sorrel - 80 g
• Eggs - 2 pcs.
• Sour cream 20% - 50 g
• Mayonnaise - 50 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare the necessary ingredients.
2. Sour cream for dressing is suitable for any fat content.
3. Mayonnaise can be taken home or store.
4. Choose sorrel leaves not very large.
5. Drain the corn in a colander to drain all the liquid.
6. Dip the eggs in a saucepan with cold salted water, put on fire and cook for 10 minutes from the moment of boiling. Cool the eggs in cold water.
7. Rinse the sorrel leaves under running cold water, looking at each leaf. Dry all the leaves from excess water with a paper towel. Cut off thick stems.
8. Cut the sorrel leaves into thin strips and transfer to a deep salad bowl.
9. Remove shells from cooled eggs. Cut the eggs into cubes and send to the chopped sorrel.
10. Wash and dry the tomatoes, cut out the stalks. Cut the tomatoes into small cubes and add to the salad bowl.
11. Put the corn in there.
12. Dress the salad with sour cream and mayonnaise. Salt and pepper to taste.
13. Mix the salad well.
14. Salad with sorrel, tomatoes, corn and eggs is ready.
15. Bon appetit!