Salad with green peas, cucumber and egg. Delicious salad with green peas and pickled cucumber Salad with peas and cucumber

Considering that a can of green peas is always (or almost always) found in the refrigerator of any housewife, green pea salad can be made your “duty” dish. Or a salad for when “guests are on the doorstep.”

An indispensable recipe for the “guests on the doorstep” situation. Both peas and cheese will probably be in the refrigerator. And therefore you can make a very tasty salad from them.

• Green pea;
• Onion;
• Eggs;
• Mayonnaise;
• Greenery.

Grate 50 grams of hard cheese on a coarse grater. Boil two hard-boiled eggs, separate the yolks from the whites and chop. Chop one onion and cut the cheese into cubes (50 g). Mix half a can of canned peas with onion and cheese. Season the salad with yolks, mashed with one hundred grams of mayonnaise, and decorate it with chopped egg whites and chopped herbs.

Recipe 2. Salad with green peas and boiled vegetables

This recipe will be useful to us in the cold season, when there are not so many fresh vegetables, but you want to try a vegetable salad.

• Green pea;
• Potato;
• Carrot;
• Eggs;
• Pickles;
• Mayonnaise.

Wash a couple of carrots and three potatoes and boil them in salted water. Hard boil four eggs. Cut the cooled and peeled vegetables, eggs and three pickled cucumbers into cubes. Put everything in a bowl, add a can of canned green peas and season the salad with mayonnaise. If the salt from the cucumbers and peas is not enough, then add salt to the salad to taste.

Recipe 3. Lenten salad of green peas and pickled mushrooms

• 200 g pickled mushrooms,
• 50 g sweet red pepper,
• 50 ml vegetable oil.

Mix diced mushrooms and bell peppers with canned green peas. Season the lean salad with vegetable oil.

Recipe 4. Green pea salad with vegetables and nuts

• 200 g canned green peas,
• 100 g cucumbers,
• 100 g tomatoes,
• 10 walnuts,
• 2 cloves of garlic,
• 50 ml... vegetable oil,
• 1 tbsp. spoon of lemon juice,
• green onions,
• dill,
• salt.

Cut the cucumbers and tomatoes into cubes, add green peas, salt and mix. Crush the walnut kernels, grate the garlic on a fine grater, add vegetable oil and lemon juice, stir well. Use the resulting mixture to season a lean salad with green peas. Garnish with chopped green onions and dill sprigs.

Recipe 5. Green pea salad with champignons

• canned peas 400 g
• boiled champignons 150 g
• mayonnaise 4 tbsp. spoons
• soy sauce 2 tbsp. spoons
• hard-boiled egg 1 pc.
• greenery

Place green peas in a small salad bowl, add boiled champignons, cut into thin slices, pour mayonnaise mixed with soy sauce. Sprinkle with chopped egg and herbs.

Recipe 6. Green pea salad with crab sticks

• — egg — 2-3 pcs.
• - potatoes - 3-4 pcs.
• — carrots — 2-3 pcs.
• – green peas – 1 can
• - crab sticks
• - mayonnaise

Boil eggs, potatoes, carrots. Mix with green peas and crab sticks. Then mix everything with mayonnaise.

Recipe 7. Salad with green peas, cucumbers and eggs

I found this salad from Anastasia Skripkina, read the comments, and was surprised that people praised such a simple salad so much. Yesterday I made it for dinner - a very tasty salad! Prepared in 10 minutes, a very budget-friendly, uncomplicated and light summer salad! I just cooked it again for dinner, I will cook it many times both outdoors and for dinner.

• Cucumber (fresh, medium) - 3 pcs.
• Green peas (canned) - 200 g
• Chinese cabbage (or any other salad) - 150 g
• Greens (to taste)
• Salt (to taste)
• Egg (boiled chicken) - 3 pcs.
• Mayonnaise (can be mixed with sour cream 50X50)

The slightly sweet, delicate flavor of this legume vegetable has made it popular in a wide variety of salads. Today, almost no holiday table is complete without dishes with peas, especially if they are canned. You will learn how to prepare simple and tasty salads with it from the recipes with photos below.

How to make green pea salad

Canned food cannot be called a healthy food, but peas, unlike other products, retain most of their nutrients in this form. For this reason, almost every housewife always keeps a couple of jars with this ingredient in her kitchen. This makes preparing a salad with green peas a simple and quick process. The main thing is to choose this product correctly. The canned food should contain only a few additional components - salt, water and sugar. Peas must be of the highest or first grade. The dining room is only suitable for soup.

How to cook green peas for salad

Sugar peas are often used for preservation. Its other name is cerebral. Peas received this name due to the characteristic convolutions on the surface. It is healthy due to its high protein content. Not all recipes use canned peas, which require no pre-cooking. The salad is prepared differently from fresh or frozen. The peas must first be cooked properly. Smooth-grain varieties are suitable for salads - they are large and have a round shape. In the simplest version, peas are prepared as follows:

1. Pour water into the pan at the rate of 1 liter per 400 g of product.
2. After boiling, add the peas themselves, 1 tbsp. salt, 1 tsp. sugar, and a couple more sprigs of mint for flavor.
3. Boil for about 10 minutes. At this stage you can add 1.5 tbsp. apple cider vinegar.
4. Cook for another 5 minutes, remove from the water, then allow the pickled green peas to cool.

Pea salad - recipe

Any recipe for salad with green peas will help you out even in a situation where you need to quickly put together an appetizer. Additionally, you can use the most original ingredients. The result is different salads - with meat, corn, cheese, mushrooms and sausage. Lenten options include a salad with mushrooms and green peas. A snack made from regular or seaweed, cucumbers and tomatoes is not too high in calories. You can experiment by adding everything you can find in the refrigerator and making a light or hearty snack. Even beets go well with peas.

Crab

• Cooking time: 25 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 102 kcal.
• Cuisine: Russian.

A classic for the everyday menu or any holiday table is crab salad. According to the traditional recipe, it is prepared on the basis of sticks with corn of the same name. There is another option, no less appetizing and satisfying. This is a salad with green peas and crab sticks. For such an appetizer, any seasonal greens are welcome. It is recommended to use garlic and dill leaves - it turns out especially tasty with them.

Ingredients:

• greens - to taste;
• cucumber – 1 pc.;
• canned peas – 5 tbsp;
• pepper, salt - to taste;
• egg – 3 pcs.;
• crab sticks – 100 g;
• mayonnaise - to taste.

Cooking method:

1. Wash the cucumber, cut off the butts, and chop the rest into strips or cubes.
2. Peel the hard-boiled eggs and finely chop them.
3. Drain liquid from peas.
4. Cut the sticks into cubes.
5. Combine all ingredients, season with mayonnaise, salt and pepper, add chopped herbs. Mix everything.

From canned peas

• Cooking time: 15 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 92 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The following simple salad with canned peas is ideal as a side dish for meat. This recipe combines it with garlic and onions. You just need to chop them and mix them with peas from a jar. You just need to drain the liquid first. It is also recommended to let the peas drain by placing them in a colander. Then the salad will not contain excess liquid.

Ingredients:

• pepper, salt - to taste;
• onion – 1 pc.;
• canned peas – 300 g;
• mayonnaise – 1 tbsp;
• garlic – 2 cloves.

Cooking method:

1. Open the can of canned food, drain the excess juice, and place the contents in a salad bowl.
2. Peel the onion and garlic, chop finely. Also send to the salad bowl.
3. Add mayonnaise, salt, season with pepper and mix.

Chicken

• Number of servings: 5 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Salad with chicken and green peas is considered a classic. The combination of these simple products in a dish acquires an unusual taste - soft and delicate. To make it a little spicier, add garlic. The cucumber adds freshness to the dish. The main thing is to let the salad brew so that it is thoroughly soaked in mayonnaise. Although it can easily be replaced with low-fat sour cream.

Ingredients:

• garlic – 2 cloves;
• chicken egg – 4 pcs.;
• cucumber – 1 pc.;
• mustard – 0.5 tsp;
• canned peas – 50 g;
• hard cheese – 150 g;
• salt – 1 pinch;
• mayonnaise – 150 g;
• chicken ham – 1 pc.

Cooking method:

1. Separately cook the chicken leg and eggs until tender. Let them cool, then chop them finely.
2. Wash the cucumber and chop into cubes. Grind the cheese on a grater.
3. Place all ingredients in a salad bowl and mix.
4. Season with crushed garlic, mayonnaise, mustard. Add salt and mix again.

With cabbage

• Cooking time: 10 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 50 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A fresh, light and delicious snack. All this is about the recipe for salad with cabbage and green peas. Such ingredients are sure to be found in any housewife’s kitchen. To make the cabbage more tender, you can mash it with your hands after cutting. The remaining products are the simplest - carrots and peas. Therefore, the salad turns out to be low-calorie and suitable for dietary nutrition. It is especially delicious with mashed potatoes.

Ingredients:

• salt – 1 pinch;
• fresh carrots – 1 pc.;
• white cabbage – 200 g;
• canned peas – 50 g.

Cooking method:

1. Wash the head of cabbage, remove bad leaves, finely chop the rest.
2. Wash the carrots and grate them.
3. Take a bowl to mix all the products.
4. Add salt, add oil, mix well.

With egg

• Cooking time: 40 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 217 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another option for a low-cost dish is a simple salad with peas and eggs. It is characterized by an unusual combination of ingredients. In addition to the main components, the composition includes rice and bell pepper. Thanks to them, the salad turns out not only satisfying, but also sweetish in taste. In addition, the snack is not too greasy, because oil is used for dressing, not mayonnaise.

Ingredients:

• bell pepper – 1 pc.;
• vegetable oil – 100 g;
• parsley – 1 bunch;
• salt - to taste;
• rice – 150 g;
• canned peas – 100 g;
• boiled egg – 3 pcs.

Cooking method:

1. Cut off the base of the pepper, remove the seeds, and then chop the vegetable into strips.
2. Using salted water, cook rice. Then combine it with pepper.
3. Boil the eggs for 10 minutes, then peel and finely chop.
4. Mix all the remaining ingredients, season with pepper, salt, and add oil.

With potatoes

• Number of servings: 4 persons.
• Calorie content of the dish: 127 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

There is nothing easier than making potato and pea salad. In composition it is similar to the already traditional Olivier. Even though the snack turns out to be light, it is still easy to fill up. The salad can be used as an independent dish or as a side dish for meat, for example, delicious kebabs. For dressing you will need mayonnaise, although sour cream will also work.

Ingredients:

• mayonnaise, pepper, salt - to taste;
• canned peas – 380 g;
• green onions - a couple of feathers;
• potatoes – 3 pcs.;
• fresh cucumber – 2 pcs.

Cooking method:

1. Peel the potatoes, rinse, and then boil. Let cool, then cut into cubes.
2. Finely chop the onion and chop the cucumbers into small pieces.
3. Drain the liquid from the peas and mix them with the remaining ingredients using a salad bowl.
4. Add salt to taste, pepper, season with mayonnaise, mix.

With liver

• Cooking time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 137 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

• Difficulty of preparation: easy.

Liver salad with green peas is simply a storehouse of vitamins. In Soviet times, such a dish was considered almost a luxury. It is prepared from cod liver. It contains a lot of vitamins and microelements. A salad based on such a product turns out to be healthy and even reduces cholesterol. If you store at least a jar of cod liver, you can make such a snack at any time. It is convenient, because if you do not add peas and potatoes, you can spread it on bread and serve it in the form of sandwiches. Another interesting option is to use crackers or chips.

Ingredients:

• mayonnaise – 4 tbsp;
• egg – 3 pcs.;
• cod liver – 240 g;
• potatoes – 2 pcs.;
• pepper, salt - to taste;
• canned peas – 150 g;
• green onion feathers – 20 g.

Cooking method:

1. Hard boil the eggs, then immediately place them in cold water to cool. Next, chop finely.
2. Open the jar of liver, pour the oil out of it, mash the product itself with a fork and immediately place it on the bottom of the salad bowl. Place the eggs there too.
3. Separately, boil the potatoes in their skins, then peel them and cut into slices.
4. Place remaining ingredients in salad bowl.
5. Place chopped onion on top.
6. Season with mayonnaise, pepper, add salt, mix everything well.
7. If desired, garnish with half a boiled egg.

With pickles

• Cooking time: 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 259 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

From this recipe you will learn how to prepare fish salad from pickles and peas. He also resembles Olivier, but has his own peculiarities. In addition to potatoes and onions and carrots, lightly salted salmon is also added to the salad. It turns out to be a very unusual combination of ingredients. The salad also has a slight sourness due to pickled ginger.

Ingredients:

• lemon juice – 1 tbsp;
• peas – 90 g;
• green onion - a couple of feathers;
• dill – 1 bunch;
• salted and fresh cucumber - 1 pc.;
• mayonnaise – 4 tbsp;
• carrots – 2 pcs.;
• red onion - 1 head;
• potatoes – 200 g;
• lightly salted salmon – 250 g;
• pickled ginger – 10 g.

Cooking method:

1. Boil the potatoes and carrots, then cool and cut into cubes.
2. Then wash the fresh cucumbers and finely chop them together with the salted ones.
3. Chop the onion too, cut the fish into slices.
4. Wash, dry, chop the greens.
5. Thinly slice the ginger and mix with mayonnaise and lemon juice.
6. Take a larger salad bowl where you can put all the chopped products.
7. Season them with mayonnaise sauce, salt and mix.

Cucumber salad

• Cooking time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 35 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For those who adhere to vegetarianism, a salad of cucumbers and green peas is suitable, because it contains only vegetables. Such a snack will not harm those on a diet. A salad can be a light dinner or a side dish for a meat dish. Olives in combination with tomato and cucumber give it a special taste. For a beautiful presentation, you should use greens - parsley or dill.

Ingredients:

• pepper, salt - to taste;
• canned peas - 1 can;
• tomatoes – 2 pcs.;
• greens - to taste;
• sunflower oil - to taste;
• canned olives – 50 g.

Cooking method:

1. Rinse the cucumbers and tomatoes thoroughly, dry them on a paper towel, then cut them as desired.
2. Cut the olives in half or even smaller.
3. Mix all ingredients in a salad bowl, season with salt, pepper and oil.
4. Sprinkle with chopped herbs.

With green onions

• Cooking time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 35 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A salad made from cucumber, peas and green onions is no less tasty. It's a pleasure to cook. Peas give the snack a special softness. In addition to green onions, you can use other herbs for decoration, such as parsley or cilantro. If you want a more filling pea salad, add sausage, ham or boiled chicken. Such an appetizer will no longer be just a side dish, but a full-fledged dish.

Ingredients:

• parsley - a couple of sprigs;
• mayonnaise, salt - to taste;
• fresh cucumber – 2 pcs.;
• canned peas - half a can;
• green onion feathers - 5-6 pcs.;
• chicken egg – 2 pcs.

Cooking method:

1. Rinse parsley, onions and cucumbers under cold running water, place them on a paper towel and let dry.
2. Hard-boil the eggs and immediately transfer them to cold water. When they have cooled, peel them and chop them finely.
3. Chop the greens, chop the cucumber into cubes.
4. Take a salad bowl and put all the ingredients in it. Salt them, season with mayonnaise sauce, mix.

Pea salads - cooking secrets

If you want to make a salad with green peas that is really tasty, then learn a few simple tips. When buying canned food, pay attention to the can - there should be no swelling or damage on it. If after opening you notice a cloudy filling, then do not be alarmed. This means that the product contains slightly more starch. You just need to rinse it with boiled water. Please also look at the production date. If the peas were canned in the summer, then they were definitely placed in the jar fresh, just picked. In addition to these basic tips, it is recommended to follow the following:

1. If the list of products includes onions, you should pre-soak them for 10-15 minutes in the refrigerator. This will prevent your eyes from stinging when cutting.
2. It is recommended to boil eggs in slightly salted water. This will protect the shell from cracking and the protein from leaking.
3. To avoid turning the potatoes black, when boiling, add 1 tablespoon of weak vinegar to the water.
4. You can use a small strainer to drain the liquid from a can of peas.
5. To make the salad healthier, you can replace regular salt with iodized salt, mayonnaise with sour cream or unsweetened yogurt.
6. Sesame, milk thistle or flax seeds are suitable for decorating meat salads with peas. It is better to decorate vegetable ones with raisins or chopped nuts.
7. To quickly create a side dish for meat, you can simply season the peas with sour cream or butter.

Video

After Easter, many of us have colored boiled eggs left on our tables or in our refrigerators, and the urgent question is what to do with them so that the product does not go to waste! With boiled eggs, you can prepare a delicious and healthy dietary salad by adding fresh cucumber and blanched green peas. The dish is created in almost 20 minutes, but it is recommended to eat it immediately after serving, so as not to lose beneficial vitamins and minerals, because everyone knows that in the first hours of creation, the dish contains the maximum amount of them.

Ingredients

• 200 g frozen or fresh green peas
• 1 fresh cucumber
• 3 chicken eggs
• 1 pinch of citric acid
• 1.5 tbsp. l. dietary mayonnaise
• 2 pinches of salt

Preparation

1. If you have boiled chicken eggs, simply peel the skin off them. If you have fresh chicken eggs, place them in a saucepan and cover with cold water. Place the container on the stove and bring its contents to a boil. Boil the eggs for about 12-15 minutes until hard-boiled. Do not pour hot water over cold eggs in a pan, otherwise they may burst. As soon as the eggs are cooked, immediately place them in ice water for 5-7 minutes, and then peel off the shells and rinse them in water again.

2. Boil water in a saucepan and add a pinch of citric acid, followed by fresh or frozen green peas. Thanks to the acid, the peas will not change their color from bright green to brown. Blanch the peas in boiling water for about 2-3 minutes, then drain the contents of the container into a colander and immediately run cold water over them to stop the cooking process inside each pea.

3. Cut the cooled and peeled chicken eggs into large cubes and pour into a deep container.

4. Wash the fresh cucumber, cut off the ends from the vegetable and cut it into quarters, and they into small pieces and also add to the container.

5. Add cooled and squeezed green peas to the rest of the ingredients.

Delicious salad with green peas and pickled cucumber - an original dish of crab sticks that is very easy to prepare. The bright sunny color of the egg, the juicy green color of the cucumber and the pink tint of crab sticks are so beautiful that your appetite immediately awakens. Pickled cucumber and sour apple add piquancy to the dish. Salad with crab sticks and green peas has long become a regular guest on our menu: an unusual dish decorates both the idle table and the everyday menu.

Ingredients:

• 300 grams of crab sticks;
• 3-4 chicken eggs;
• 400 grams of canned green peas (can);
• one fresh cucumber;
• one pickled cucumber;
• half a sour apple;
• half an onion;
• a bunch of fresh parsley;
• salt - to taste;
• mayonnaise - to taste.

Delicious salad with green peas and pickled cucumber. Step by step recipe

1. Finely chop half a head of onion, place it in a small bowl, pour boiling water over it for 1-2 minutes to remove any excess bitterness.
2. Drain the water and let the onion cool completely.
3. Cut fresh and pickled cucumbers into thin strips and place in a salad bowl.
4. Cut the crab sticks into 4 parts, and then use the blunt side of a knife to separate them into fibers. Transfer to a bowl with cucumbers.
5. Drain the water from a jar of canned green peas and place the peas in a salad bowl.
6. Grate hard-boiled and peeled chicken eggs on a coarse grater. Transfer to other products.
7. Add a coarsely grated sour apple to the salad (just peel it and remove the seeds in advance).
8. Lastly, add the onions and chopped parsley. Salt to taste.
9. Season with mayonnaise, mix and serve immediately, placing it in a heap on a serving dish.
10. Advice. For salad dressings, it is better to use homemade mayonnaise. How to make it, see on our website “Very tasty”.

Be sure to serve the salad immediately after preparation, since the cucumber will release juice and the apple will darken over time. A tender, juicy and beautiful salad of crab sticks will please absolutely everyone: both guests and family. A salad with a simple composition can be served very beautifully and look at the amazed faces of the eaters. For original salad recipes, see our “Very Tasty” website.

A salad of cucumbers, eggs and green peas is a great snack option, especially in the spring, when you really want something fresh and healthy!

Preparing this salad is simple and quite quick - you just need to boil the eggs and chop all the ingredients.

This recipe uses all purpose seasoning and black salt. You can choose any spices that suit the vegetables - all types of peppers, cardamom, basil, thyme, tarragon. You can also take either sea salt or regular table salt.

If you wish, you can experiment with the dressing and use not mayonnaise, as suggested in the recipe, but sour cream or their tandem in equal proportions. It will also be very tasty if you add mustard to the salad - store-bought or homemade.

Ingredients

• 2 large cucumbers
• 4 chicken eggs
• 150 g canned green peas
• 1 bunch of fresh dill
• 3 tbsp. mayonnaise
• 0.5 tsp all-purpose seasoning
• salt to taste

1. Wash the cucumbers thoroughly. Peel off the skin and cut into half or quarter rings. If the peel is thin, tender, not bitter and well washed, you can cut the cucumbers along with it.

2. Place cucumbers in a salad bowl.

3. Place the canned green peas in a colander and let the excess liquid drain. Send peas to cucumbers.

4. Boil the eggs for 10-15 minutes, cool in cold water, and peel. Cut into cubes of any size.

5. Combine the eggs in a salad bowl with the remaining ingredients.

6. Wash the dill, dry it, chop finely with a knife.

7. Season the prepared products with mayonnaise. Adjust its quantity depending on your taste and juiciness of cucumbers.

8. Add all-purpose seasoning and black salt.

9. Mix thoroughly.

10. Place in the refrigerator for 15-20 minutes or divide into portions and serve immediately.

A tasty, satisfying and healthy salad is ready!