Canned peas – a universal product characterized by a delicate and slightly sweet taste. Despite the fact that it is still canned, it retains many useful properties. Minerals, vitamins and even so important for the human body - cellulose, saturate this product.

The versatility of peas is that, due to its taste, it can easily be combined with other products, forming a tasty combination.

Salads containing peas are widely popular in world cooking and in the kitchens of ordinary housewives. Economical in price and time, tasty and healthy.

We offer the best, in our opinion, salads with a canned pea base in simple and tasty recipes.

Before suggesting the best pea salad recipes, it is important to choose the right, main ingredient.

Manufacturers of this product do not always make it conscientiously, so you need to be armed to know which peas will really be a healthy and tasty ingredient for your dish. There are several important recommendations:

• Opt for canned peas in a glass jar, since metal cans can saturate it with harmful components from the oxidation process.
• The composition of the product should consist of only four components: peas, water, salt, sugar. Everything else is not so useful.
• Pay attention to date of manufacture. Summer-spring is the optimal production period. Because the peas are just ripening at this time. The spring-winter production period indicates the use of a dry product in the composition.
• If you choose peas in a metal can, make sure that the outside is not bloated or dented. The integrity of the packaging guarantees the safety of the product inside.

By adhering to the right choice of product, you can always prepare the most vibrant and delicious dishes.

Any salad with canned peas can be easily prepared using simple recipes in various combinations of ingredients

Popular and delicious salad “Summer”

In hot, sweltering weather, there is an opportunity to discover a delicious and even refreshing salad with simple ingredients that you will definitely find in the refrigerator. Salad "Summer" prepared with a special sauce, which makes it much tastier. Try it!

Salad composition:

• canned peas - 2 cans are enough;
• onion – 1 pc.;
• tomatoes – 3 pcs.;
• sweet pepper – 1 pc.;
• green onions – 4 pods;
• chopped herbs (dill, parsley) – 80 g;
• mint – 6-8 leaves.

Ingredients for the sauce:

• lemon juice – 3 tbsp;
• water – 2 tbsp. l.;
• oil (olive, sunflower) – 70 ml.;
• garlic – 2 cloves;
• cumin - optional;
• seasonings (salt, pepper, etc.).

This number of different components is designed for 3-4 servings of the dish. You can easily feed your family or guests who arrive in time and at the same time hear the most pleasant reviews

Start turning the assembled mixture into a delicious salad. For this:

1. Rinse the peas by placing them in a sieve.
2. Peel the onion and chop it very finely.
3. Remove the skins from the tomatoes by first pouring boiling water over them and then placing them in cold water. Grind the pulp.
4. Chop the green onions and sweet pepper into strips.
5. Chop the mint.
6. Mix processed ingredients in a bowl.
7. Combine the ingredients of the sauce and add it to the salad.
8. Mix everything well.

Salad with canned peas, the simple recipes of which are reflected in its summer interpretation, is so easy to prepare. Enjoy the delicate summer taste. Giving everyday life a festive feel.

Delicate salad “Pea classic”

Extraordinarily easy to prepare and economical, from a financial point of view, the salad dish will not leave anyone indifferent. The light sweet taste and healthfulness will inspire you to try this recipe in your home kitchen.

Recipe ingredients:

• white cabbage – 300-400 g;
• canned green peas – 1 jar;
• salt – 0.5 tsp;
• granulated sugar – 1 tsp.
• vinegar (6%) – 1 tsp.
• water – 0.5 tbsp.;
• ground black pepper - to taste.

An undemanding and at the same time very satisfying salad, it is very easy and quick to prepare. Let's get started:

• Cut the cabbage into as small strips as possible.
• Pour water, vinegar into a bowl with cabbage, add salt and sugar. Remember well.
• Drain the syrup from the peas, rinse them and add to the processed cabbage.
• Mix the ingredients, add salt if needed, and sprinkle with pepper

You can, if desired, add a little greenery to improve the taste, but even without this the salad will turn out very good.

Salad dish with peas and mushrooms

A truly festive dish that will please all family members and guests. Salad with canned peas and mushrooms can be prepared according to a simple and affordable recipe, both on a regular day and for a holiday table. The exquisite and delicate taste of the dish will make you squint your eyes at each next spoon.

Compound:

• pickled mushrooms – 350 g;
• canned peas – 150 g;
• green onion – 6-7 bows;
• sour cream (medium fat content) – 80 g or sunflower oil – 50 g;
• boiled chicken eggs – 3 pcs. or red pepper – 1 pc.;
• dill, parsley – 20 g;
• spices - as desired and to taste.

The cooking technology is simple and consists of the following steps:

1. Finely chop the eggs (pepper).
2. Chop the onion into thin strips and add to the eggs (pepper).
3. Chop the mushrooms not too large so that they stand out in the salad.
4. Drain the peas and rinse them through a sieve.
5. Mix everything in one bowl and season with sour cream (butter).
6. Add spices, salt and pepper to your own taste.
7. Let it brew for a while (about 30 minutes).

Here you can play with the ingredients (eggs or pepper; sour cream or butter) and get different but competitive salads. You can also add a meat ingredient (shred for example). The dish will only benefit from this.

"Winter peas"

This option will warm you up outside the window during the cold winter season. Bring smiles to the evening by treating your loved ones to a delicious combination of ingredients combined into a salad with tender, sweet canned peas in a simple winter recipe.

Compound Recipes:

• peas – 250 g;
• doctor's sausage (or other dairy sausage);
• boiled potatoes – 7 pcs.;
• boiled chicken eggs – 4 pcs. (quail can also be used – 6-7 pcs.);
• pickled cucumbers – 3 pcs.;
• boiled carrots – 3 pcs.;
• onion – 1 pc.;
• mayonnaise (preferably prepared independently) – 250g;
• salt, pepper, spices - as desired and to taste.

Simplicity of components combined with simple step-by-step preparation:

1. Peel the cooked vegetables and chop them finely.
2. Other ingredients: chop onions, cucumbers, sausage, eggs and add to vegetables.
3. Drain the peas and also add to a common bowl.
4. Season the mixture with mayonnaise and spices to taste.
5. Mix everything thoroughly and let it brew for at least 30 minutes.

Many components will add rich flavor characteristics to this food. You won't be able to resist and will want to make the salad again.

Tomato salad with peas

Another simple set of products combined in a salad. The peas give it a mild and light flavor. Try this option too.

Compound Recipes:

• onions – 1 pc.;
• peas in a jar – 150-200g;
• boiled eggs -2-3 pcs.;
• vegetable oil – 40 ml;
• vinegar - 1.5 tbsp.
• tomatoes – 3 pcs.

A good salad for breakfast and dinner will not burden either a tired housewife or an avid bachelor, because it is very simple and quick to prepare:

1. Hard boil the eggs, peel and chop into cubes;
2. Chop the onion very finely and add to the eggs.
3. Add peas and diced tomatoes.
4. In a separate bowl, combine oil and vinegar and add to salad.

This is all. Now the main thing: start drinking and enjoy!

You can always find an easy solution in the kitchen if you have a jar of canned peas in the refrigerator.

Salad with canned peas (canned base) according to simple recipes in various combinations - a “lifesaver” in circumstances when you need to quickly and easily prepare goodies for the table.

Take care of yourself and be healthy!

Don't miss the most popular articles in the section:

Green canned peas from brain varieties are a real delicacy! That's why peas from a jar are so often used in salads.

Here I collect the most interesting salad recipes that include canned peas. See the entire selection and choose the recipe that suits you!

Lenten salad with pineapple and rice

• 1 cup long grain rice,
• 1/2 fresh pineapple
• 1 raw carrot,
• 150 grams of frozen green peas,
• a few green onions,
• salt and pepper to taste.

Stolichny - chicken salad

• boiled or smoked chicken fillet 500-600 g,
• 1 jar of green peas,
• boiled potatoes in their jackets 3-4 pcs.
• 4-5 eggs,
• mayonnaise,
• 4-5 pickled cucumbers,
• a little salt to taste.

Winter salad Olivier - classic recipe with sausage

• 2-3 pickled cucumbers,
• 3 boiled eggs (hard-boiled),
• 2 medium potatoes (boiled in their skins),
• 1-2 carrots (boiled with skins on),
• 1 onion,
• 300 g doctor's sausage,
• 1 can of canned peas,
• mayonnaise.

Princess and the Pea Salad

• 1 can of green peas,
• 1 package of crab sticks 200 gr.,
• 1 carrot,
• hard cheese 100 gr.,
• 3 eggs,
• mayonnaise.

Primorsky salad with squid and cabbage

• 2-3 small squid carcasses,
• 200 g white cabbage,
• 1 green apple,
• 1-2 pickled cucumbers,
• 50 g olives,
• 50 g canned peas,
• salt and pepper to taste,
• mayonnaise for dressing,
• greens optional.

Delicious Olivier salad without meat

• boiled carrots,
• boiled potatoes,
• pickled cucumbers,
• canned green peas,
• canned olives,
• salt to taste,
• fresh dill for decoration,
• low-fat sour cream or mayonnaise for dressing.

When New Year, Birthday or another holiday approaches, I always have holiday salad recipes at hand! Cooking with them is easy and fun. I hope my selection of holiday salads will help you organize a festive table.

Layered salad with peas

Tender salad with sausage

• lean sausage or ham,
• pickled cucumbers,
• fresh cucumbers,
• canned green peas,
• canned corn,
• fresh carrots,
• salt to taste,
• mayonnaise or sour cream, whichever you prefer for dressing.

Salad with ham and peas

• ham,
• jar of peas,
• 1 fresh cucumber,
• 2 hard-boiled eggs,
• mayonnaise for flavoring.

Salad with pickled cucumbers and tongue

• jacket potatoes 2 pcs.
• chicken eggs 2-3 pcs,
• pickled cucumbers 200 g,
• boiled tongue 300 g,
• some boiled meat
• 1 jar marinated champignons,
• 1 jar of green peas,
• mayonnaise.

Pea salad
29 recipes in the collection “salad with peas” Canned green peas from brain varieties are a real delicacy! That's why peas from a jar are so often used in salads.

Canned green peas have become a part of every person’s life for many decades. Previously, it was used only with salted fish, but today not a single New Year's table is complete without Olivier salad.

And famous chefs or just housewives are experimenting and creating new unusual salad recipes.

A simple and inexpensive salad with green peas can surprise even gourmets with its unusual taste.

How to prepare a salad with canned green peas and eggs:

1. You need to cut off the base of the pepper and remove the seeds from the core. If desired, cut the pepper into rings or strips,
2. Rice must be washed well in cold water, then add water and salt. You need to cook it over low heat until completely cooked.
3. After the rice is cooked, you need to mix it with chopped sweet pepper,
4. Eggs need to be boiled for ten minutes. After this, they are cleaned and finely chopped to form an egg mass,
5. Green peas need to be strained using a colander or strainer,
6. Add eggs and peas to mixed rice with pepper,
7. Add vegetable oil, salt to taste and mix well.

When serving, the dish should be decorated with parsley sprigs.

With smoked chicken

Fans of unusual dishes will love the salad with smoked chicken. And Korean carrots will give the salad a spiciness that will be remembered by all family members for a long time.

• 500 grams of smoked chicken,
• 150 grams of green peas,
• 3 egg whites,
• medium head of onion,
• vegetable oil - 20 grams,
• table vinegar - 20 grams,
• mayonnaise - 200 grams,
• 150 grams of Korean carrots.

Cooking time: 20-25 minutes.

Calorie content: 137 kcal/100 grams.

Salad of canned green peas and smoked chicken is prepared as follows:

1. Smoked chicken meat needs to be cut into cubes and put on the first layer,
2. Place the second layer with green peas and coat with mayonnaise,
3. Cut the egg whites into cubes. If desired, you can also take the yolk. Spread mayonnaise
4. Fry the onion, cut into half rings, in hot sunflower oil until golden brown. After this, drain the oil and mix the onion with vinegar and mayonnaise,
5. Place a layer of Korean carrots on top of the fried onions. The last layer does not need to be greased with mayonnaise.

The salad can be eaten after a few minutes, when all layers are soaked. If the dish seems too oily, you can use less mayonnaise.

Salad with boiled chicken

• 1 chicken leg,
• 4 chicken eggs,
• mayonnaise - 150 grams,
• fresh cucumber,
• 150 grams of hard cheese,
• a couple of cloves of garlic,
• salt.

Cooking time: 20-30 minutes.

Salad preparation process:

1. Chicken ham and eggs are boiled until tender and cooled,
2. Finely chopped eggs are mixed with grated cheese,
3. The washed cucumber is cut into cubes and added to a bowl with eggs and green peas,
4. Finely chop the chicken, crush the garlic and add to the bowl,
5. Add mayonnaise, salt to the prepared ingredients and mix well.

The salad needs to sit for ten minutes. After this, garnish with finely chopped parsley and serve.

Chicken liver fried with onions in sour cream is very tasty, but the dish is also quite simple to prepare.

Recipe for salad with fried champignons - you will remember the taste of this dish for a long time.

Read our selection of recipes for oven-baked chicken breast with herbs.

Vegetable salad

The dish is perfect for vegetarians and people on a diet.

• canned green peas - 1 jar,
• 2 red tomatoes,
• 2 fresh cucumbers,
• canned olives - 50 grams,
• sunflower oil,
• salt and pepper to taste.

Calorie content: 35 kcal/100 grams.

Preparation of vegetable salad with green peas:

1. Tomatoes and cucumbers are washed and cut in random order,
2. Vegetables, olives, peas are mixed in a bowl. Add salt and pepper to taste,
3. The contents of the bowl are seasoned with vegetable oil and stirred well.

Before serving, the dish is decorated with dill or parsley.

Cabbage salad

The arrival of unexpected guests very often confuses the hostess. But she will definitely have a fresh head of cabbage and a jar of green peas in her refrigerator. The unusual taste of the salad will be appreciated at the highest level.

• white cabbage - 200 grams,
• canned peas - 50 grams,
• 1 fresh carrot,
• sunflower oil,
• salt.

Calorie content: 50 kcal/100 grams.

How to make such a delicious salad for guests:

1. Finely chop the cabbage
2. Grate the carrots on a coarse grater,
3. Mix cabbage, canned peas and carrots in a bowl.
4. Add salt and vegetable oil to taste and mix well.

You can serve a salad with canned peas and cabbage on the table as a separate dish or as a side dish for mashed potatoes. For those who like it spicy, you can add ground black pepper to taste.

Salad with crab sticks

The dish is prepared from simple ingredients that do not require a lot of money. But this does not affect its taste in any way.

• crab sticks or crab meat - 200 grams,
• 300 grams of green peas,
• 3-4 eggs,
• 3 medium potatoes,
• onion head,
• 1 fresh cucumber,
• greenery,
• mayonnaise,
• salt.

Calorie content: 130 kcal/100 grams.

The salad preparation process is as follows:

1. Peeled potatoes are boiled in salted water for twenty minutes,
2. Boil the eggs for ten minutes. After which they are filled with cold water and cleaned,
3. Finely chop crab sticks, onions, greens,
4. The cucumber is peeled and cut into cubes,
5. Green peas are mixed in a bowl with chopped products,
6. Chilled eggs and potatoes are cut into cubes, added to a bowl,
7. The contents of the bowl are seasoned with mayonnaise, salted and mixed well.

Before adding potatoes and eggs to the salad, they need to be cooled well. Otherwise, the salad will begin to deteriorate within a few hours.

Olivier with salmon

The familiar New Year's Olivier salad has many unusual flavors that surprise you with their uniqueness.

• 200 grams of potatoes,
• 90 grams of peas,
• 1 head of red onion,
• 1 pickled cucumber and 1 fresh,
• 2 carrots,
• 250 grams of lightly salted salmon,
• green onions,
• dill,
• mayonnaise,
• lemon juice,
• 10 grams of pickled ginger.

Cooking time 30 minutes.

Calorie content: 259 kcal/100 grams.

How to make this salad with green peas and salmon:

1. Carrots and potatoes are boiled and cut into cubes,
2. Cucumbers, vegetables, onions and fish are finely chopped,
3. Finely chop the green onion feathers and dill sprigs,
4. Cut the ginger into thin strips and add to mayonnaise with a few drops of lemon juice,
5. Shredded foods, peas, and mayonnaise sauce are mixed in a bowl. Salt and pepper are added to taste.

Before serving the dish, you can decorate it with herbs (a sprig of dill or parsley).

Salad with pickled green peas and mussels

An unusual combination of sea mussels and pickled peas will be a pleasant addition to the holiday table.

• fresh mussels - 250 grams,
• peas - 200 grams,
• lettuce leaves - 100 grams,
• mayonnaise,
• 2 chicken eggs,
• 2 onions,
• vegetable oil - 2 tablespoons,
• bunch of dill,
• parsley,
• salt.

Cooking time: 30-40 minutes.

Calorie content: 140 kcal/100 grams.

How to prepare a dish for the table:

1. Boiled eggs, onions, dill and lettuce leaves are finely chopped,
2. In a bowl, mix with boiled mussels, peas,
3. Add oil, salt to taste, mayonnaise and mix well.

• To prevent the potatoes from turning black after cooking, you need to add one tablespoon of 9% vinegar to the water,
• Very often, when boiling eggs, the shell cracks and the white leaks out. To avoid this situation, they need to be boiled in lightly salted water,
• To easily drain water from canned peas, you can use a small strainer,
• When cutting onions, your eyes will not sting if you pre-cool them in the refrigerator or freezer. The onion root should be trimmed last, as it contains the largest amount of sulfur compounds that cause tears,
• when choosing canned peas, you need to pay attention to the expiration date, the integrity of the product and its color (green or light green),
• To quickly peel the eggs, you need to put them in a glass and fill it halfway with water. Then close the neck with your palm and shake several times. The shell will come away from the egg in a few seconds,
• Mussels need to be boiled closed. To clean them of sand, you need to place the mussels in salted water for thirty minutes. After cooking, they should be a little salty and smell like the sea.

Most housewives prefer green peas when preparing dinner. And this is due not only to its beneficial properties, which are preserved even in canned form, but also to the speed of use and the availability of many simple recipes for salads with green peas. Have a delicious meal!

A selection of delicious salads with green peas
A salad with green peas will always be held in high esteem. There are so many variations of its preparation that every housewife in the country can boast of her own original recipe.

Salads with canned green peas are a delicious addition to any table. They have long and firmly won the love of chefs and gourmets in many countries. Peas can make almost any salty salad more tasty, satisfying and original.

In European cuisine, there are many different salad recipes using this wonderful product. Simple and uncomplicated for every day, nutritious and original for a family dinner, refined and unusual for the holidays.

The ideal canned peas for salad should not be tough. But too soft won't do either.

We invite you to try some popular pea salads. And, perhaps, based on them you will come up with your own culinary masterpieces.

How to prepare a salad with canned green peas - 16 varieties

Familiar from childhood "Olivier"

This salad is one of the most common in our country. It is quite easy to prepare, and the taste is simply wonderful. Today, chefs offer many options for preparing this dish, but let's focus on the classic one.

Ingredients:

• 3 boiled potatoes,
• 2 carrots, also boiled with peel,
• 4 boiled eggs,
• About 350 grams of boiled sausage,
• 5-6 medium sized canned cucumbers,
• 1 medium onion or bunch of green onions,
• 500 grams of canned peas (one can),
• The amount of mayonnaise, salt, pepper is at your discretion.

Vegetables for salads should always be boiled with their skins on. Then they will have a richer taste.

Preparation:

Like most pea salads, Olivier is easy and quick to prepare. Peel the vegetables and cut them into cubes. We do the same with the remaining components. The onion should be finely chopped so that its taste only adds a piquant note to the taste of the rest of the products.

When everything is chopped and put in a salad bowl, strain the water from the peas and add to the salad. Then we season our “Olivier” with mayonnaise and be sure to mix it. As a finishing touch, you can add chopped dill or other herbs.

Simple, fast, tasty

Pea and egg salad is extremely simple and takes no more than 10 minutes to prepare. But the ingredients are selected in such a way that few will remain indifferent to its taste.

Ingredients:

• 2 boiled eggs,
• A bunch of green onions
• 2 tablespoons mayonnaise,
• Half a can of peas
• A little dill and other herbs of your choice.

Preparation:

First of all, you need to chop the eggs into cubes and place them in a salad bowl. Add peas there too. The third component will be finely chopped onion.

It’s important not to overdo it with onions! Its strong taste can ruin your salad.

When all the salad ingredients are placed in one bowl, add mayonnaise and mix. This salad will be a great addition to a family dinner.

Alternative to Olivier

If you are already tired of the usual Olivier, you can replace it with an equally tasty salad with peas and smoked sausage.

Ingredients:

• 1 medium-sized potato and small carrots, boiled in their jackets,
• 4 slices canned bell pepper,
• 4 slices smoked sausage,
• 3 tablespoons of canned peas.

You can use mayonnaise as a dressing or make your own sauce.

• 2 tablespoons sour cream or yogurt,
• The same amount of lemon juice
• Yolk of one chicken egg,
• The amount of salt and pepper in the sauce is individual.

Preparation:

Cut the potatoes, carrots and pickled peppers into small cubes, and the sausage into strips. In order for the sausage to cut well and combine organically with other ingredients, it should not be too dry.

Place all ingredients in a salad bowl. Lastly, add 2-3 tablespoons of peas.

To prepare the original sauce, just mix sour cream, lemon juice and yolk. This dressing should be salted and peppered according to your taste.

Peas and sprats - for those who love fish

If you love sprats and have not yet tried them in combination with green peas, this definitely needs to be fixed. The salad takes less than 10 minutes to prepare and turns out tasty and satisfying. And fresh cucumbers give it a spring note.

Ingredients:

• A jar of sprat in oil,
• Can of peas,
• 2 medium-sized fresh cucumbers (or 3 small canned ones),
• Mayonnaise, pepper at your discretion.

Preparation:

First of all, chop the cucumbers into medium-sized cubes and pour into a salad bowl. Add peas to them. Then we remove the sprats from the jar and cut them in the same way, but not too finely. Add chopped sprats to the rest of the ingredients, season with mayonnaise, and season with pepper if desired. You can also add a little dill or other herbs.

Peas and sweet corn

Peas in combination with canned corn give a wonderful and unusual taste. Your guests will fall in love with this salad the first time they try it.

Ingredients:

• Can of peas,
• Half a can of canned corn,
• 4 boiled eggs,
• 150 grams of hard cheese,
• Onion greens,
• Mayonnaise, salt, pepper as desired.

Preparation:

Carefully drain the water from the peas and corn. Pour these main ingredients into a salad bowl. Cut the eggs into cubes and add to the legumes. Grate the cheese onto a coarse grater. Please note that the type of cheese you choose must be hard enough to grate easily. The last ingredients will be finely chopped onion and mayonnaise. Before serving, the salad must be thoroughly mixed.

Lenten winter salad with vegetable oil

This salad can be prepared for breakfast, lunch or dinner any day. It will help diversify the diet for those who are fasting or dieting. The salad goes especially well with a side dish of potatoes.

Ingredients:

• 4 small canned cucumbers,
• 200 grams of green peas (about half a can),
• A small bunch of green onions,
• 2 tablespoons of vegetable oil.

Preparation:

This delicious salad can be created in just a couple of minutes. Cut the cucumbers into slices and pour into a bowl. Add peas and finely chopped onions there. Season with vegetable oil, mix and enjoy the dish.

Peas with sausage and cabbage

This recipe is a great example of how you can add more variety to everyday meals. Instead of the usual set of cabbage and a piece of sausage, you can serve a delicious salad as a side dish.

Ingredients:

• 250 grams of red cabbage - about half a small head of cabbage,
• 200 grams of peas,
• 2 slices of smoked sausage,
• small onion,
• 2 tablespoons vegetable oil,
• Salt and pepper as desired.

Preparation:

The cabbage should be finely chopped, poured into a salad bowl, salted, mixed, mashed a little with your hands and left for about 20 minutes.

When exposed to salt, cabbage leaves become softer

While the cabbage is standing aside, cut the sausage into strips. The onion can be chopped into cubes or cut into strips. Add peas, sausage, onions and vegetable oil to the cabbage. Possibly also black pepper. Mix everything thoroughly.

Salty salad with crabs and cucumbers

This unusual recipe with crab sticks has its own twist. An apple and two types of cucumbers give it a special taste.

Ingredients:

• Can of peas,
• 300 g crab sticks,
• 4 boiled eggs,
• One fresh cucumber
• One pickled cucumber
• Little sour apple
• Half a medium onion or a small bunch of green onions,
• A couple of sprigs of parsley
• 3-4 tablespoons of mayonnaise.

Preparation:

Finely chop the onion into cubes, pour boiling water over it and leave for 1-2 minutes, then strain. If you take green onions, you shouldn’t pour boiling water over them, of course.

Onions are scalded to make their taste softer.

Chop both cucumbers and eggs into cubes and place in a salad bowl. We separate the crab sticks into small fibers and add them to the cucumbers. Lastly, add peas, onions and herbs. Then salt and pepper the whole salad, stir and season with mayonnaise.

Hearty dish with sardines and eggs

A simple and at the same time appetizing combination of fish, boiled egg, peas and potatoes will leave few people indifferent. This salad can perfectly complement a side dish, or can serve as an independent dish.

Ingredients:

• 240 grams of sardines in oil,
• 2 large potatoes, boiled in their jackets,
• 1 medium or 2 small fresh cucumbers,
• 2 boiled eggs,
• 1 small onion
• 5 tablespoons of green peas,
• A small bunch of parsley
• 3 tablespoons sour cream,
• 1 teaspoon mustard grains.

Preparation:

Drain the oil from the canned food, place it on a dish and mash with a fork. Cut potatoes, eggs, cucumber and onion into cubes and add to the fish along with peas. Season the dish with sour cream and mustard, salt to taste, and add chopped parsley.

New Year's "Cruise"

This salad has everything you need to make it the highlight of the New Year's table. Ham, corn, peas, cucumbers, bell peppers and mayonnaise go great with any side dish.

Ingredients:

• 200 grams of ham,
• 200 grams of canned corn,
• 200 grams of canned or frozen peas,
• 3 medium pickled cucumbers,
• 1 large bell pepper,
• 3-4 stalks of green onions,
• 2 tablespoons of mayonnaise.

Preparation:

The main ingredient is ham. It should be cut into small cubes. We clean the pepper from seeds, cut it and also chop it. Cucumbers – pickled or salted – cut into small cubes. Place all components in a salad bowl. Add peas and mayonnaise there and mix thoroughly. We use chopped onions to decorate our New Year's salad.

Crispy moment

This salad can really be prepared easily and quickly. It will be a hearty and tasty addition to breakfast, lunch or dinner.

Ingredients:

• 200 g canned peas,
• A small fresh cucumber and just as salty,
• 200 g canned corn,
• 2-3 slices of smoked sausage,
• 1 medium sized boiled carrot
• 2 spoons of mayonnaise.

Preparation:

The pickled cucumber should be cut into cubes. Using a coarse grater, turn boiled carrots and fresh cucumber into strips. The sausage strips should be a little larger. Place all ingredients in a salad bowl, season with mayonnaise and mix.

Salad "Lady"

A simple, tasty and elegant salad is suitable for a holiday table or for dinner with the family.

Ingredients:

• 300 g chicken breast,
• 150 g peas,
• Fresh cucumber,
• 200 grams of sour cream,
• A little dill
• Salt and pepper to taste.

Preparation:

Pre-cook the chicken fillet with salt. After this, drain the water and let the meat dry a little. Next, cut it into large cubes for the salad. Make the cucumber cubes a little smaller. Put everything in a salad bowl. Sour cream should be salted to taste, then season the salad with it. At the end, add chopped dill.

Vegetarian Olivier

This salad is suitable for vegetarians and those who fast. Instead of meat and sausage, marinated or fried groats are used. You can season it with either mayonnaise or vegetable oil.

Ingredients:

• A can of canned peas,
• 2-3 large potatoes,
• 2 medium carrots,
• 2 small fresh cucumbers,
• A bunch of green onions or half a medium onion,
• 200 grams of mushrooms of the type you like,
• 2 tablespoons of mayonnaise or 2 tablespoons of vegetable oil.

Preparation:

If we want to use fried mushrooms, we start with them. Don't forget to salt them when frying. Simply cut the marinated ones into cubes. We do the same with potatoes, carrots and cucumbers. Place all ingredients in a salad bowl, add finely chopped onion, mix, season with salt and pepper at your discretion. Season with oil or mayonnaise.

Everyone's favorite vinaigrette

The light and crispy vinaigrette has long won people’s love with its wonderful taste and ease of preparation.

Ingredients:

• 1 large red beet,
• 1 medium potato,
• 1 medium carrot
• 150 g peas,
• Half a small onion
• 2 tbsp vegetable oil,
• Salt and pepper to your taste.

Preparation:

Vegetables should be pre-boiled with their skins. Beets take much longer to cook than potatoes and carrots. Therefore, it is prepared separately. If you don't have a slow cooker or pressure cooker, cooking the beets can take about an hour. You will know that the vegetable is ready when you can pierce the beets with a thin knife to the core.

Beets should not be cut or peeled before cooking if you want them to retain their color.

When the vegetables are ready and peeled, cut them into cubes and put them in a common bowl. Add peas and finely chopped onion. Be sure to add salt and oil, and pepper at your discretion.

Summer salad with tomato and crab

Canned peas are good not only in winter. It can add variety to traditional summer salads.

Ingredients:

• 200 grams (half a can) peas,
• 200 g crab sticks,
• 3 small tomatoes (definitely small ones),
• 1 fresh cucumber
• 2 tablespoons sour cream,
• A small bunch of dill,
• Salt to taste.

Preparation:

Chop the crab sticks into circles and the cucumber into squares. Tomatoes should be cut into small slices: for this we chose small fruits. We put everything in a common bowl, add peas, season with salted sour cream, decorate with herbs

Salad "Prague"

Thanks to the piquant note of prunes, you can surprise your family and guests with a completely unusual salad featuring canned peas and chicken.

Ingredients:

• 250 g boiled chicken fillet,
• 1-2 boiled eggs,
• 1 medium boiled carrot,
• 1 pickled cucumber,
• 4 tablespoons canned peas,
• Half a medium onion
• Salt and pepper,
• 2 tablespoons of mayonnaise.

Preparation:

The fillet must first be boiled in salted water, cooled and dried. Then cut the chicken into cubes and line the bottom of the salad bowl with it, grease with mayonnaise. The second layer will be cucumber cut into small cubes. Add chopped onion to it. Next - carrots: also season them with salt, pepper, and grease with mayonnaise. Place peas over the carrots, and a second layer of chicken on top of them. The meat can be salted and peppered, but you should definitely grease it with mayonnaise. Place the last layer of chopped prunes.

Salad with canned green peas
Green peas have long gained popularity among professionals and amateurs due to their wonderful taste and versatility of use. They can be a beneficial addition to both cold and hot dishes.

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.

• 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.

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

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.

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

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.

• Cooking time: 30 minutes.
• 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.

• 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.

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.

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

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.

• 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.

• 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.

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

• Cooking time: 20 minutes.
• 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.

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

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.

• 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.

• 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.

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.

• 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.

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.

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

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.

• 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.

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.

Salad with green peas: recipes with photos
Learn how to make green pea salad. This product is used in most snacks, having studied the recipes for which you can prepare an everyday or holiday dish.

Published: 02/12/2017
Posted by: Drug
Calories: Not specified
Cooking time: 10 min

This one has such a fresh and light taste that, despite its simplicity, it is quite worthy of attention and can easily be prepared for dinner or a holiday table.
In fact, dishes that are made from simple and accessible ingredients tend to be very tasty because you can taste the natural flavor of each ingredient. Of course, we must not forget that instant snacks have always been popular among housewives, since it is not always possible to prepare a salad with green onions and eggs and peas, a recipe with sour cream, in 5-10 minutes.
Therefore, this salad of boiled eggs with the addition of green peas and finely chopped green onions is the most suitable appetizer for dinner or a quick snack for the family. Moreover, the taste of the dish is light, fresh and at the same time satisfying and quite original, which everyone at home will surely like.
As for the dressing, a more acceptable option is to make a homemade sauce from a mixture of mayonnaise and sour cream in equal proportions, then it will be less fatty, but at the same time quite piquant. Most often I only top it with sour cream.
To add a special fresh note to your salad, you can add your favorite greens.

- chicken egg (table egg) – 4 pcs.,
- peas (green, canned) – 1 b.,
- onion (green, fresh) – 4-5 feathers,
- sour cream – 2-4 tbsp.

Step-by-step recipe with photos:

The only thermal process is boiling eggs. We need to get them in solid form, so we cook the eggs for at least 8 minutes after the water boils. Let them cool (this makes them easier to peel), peel and chop them into cubes with a knife.




We sort through the green onions, then rinse and dry them with a towel and finely chop them with a knife.




Place eggs and herbs in a salad bowl, add peas strained from the liquid.




Mix with sour cream

Canning green peas began only in the second half of the 19th century. In Soviet times, the production of canned peas almost overtook classic canned food - sprats and stewed meat. And today this product has not lost its relevance. After all, it can be put in almost any salad, made as a side dish or added to soup.

Nutritionists suggest their patients include peas in their diet, as they go well with vegetables, fish, meat and contain many useful substances. Among them are vitamins A, groups B, C and E, more than 20 minerals: potassium, phosphorus, magnesium, iron and others. It contains a lot of proteins (23% and carbohydrates 53%), it contains starch and various sugars in abundance. Thus, green peas can be considered a very nutritious and easily digestible product, the calorie content of which is 300 kcal. There really is no need for preservatives to make canned peas, so peas do not contain harmful substances, despite the ambiguous name. You can make vitamin salads with it.

Having opened a can of canned peas, you can serve it as a side dish or even as a unique dish, for example, heat it up and pour butter and sour cream on it. But still, the main purpose of peas is to be an integral part of salads.
Here are some simple, interesting and incredibly tasty recipes for salads with peas, an important part of which is green canned or fresh peas.

Recipe 1. Fresh green pea and apricot salad

Ingredients:

• fresh peas 200 g
• apricots – 150 g
• chopped almonds – 2 tablespoons

Wash fresh apricots, remove the pit, and scald with boiling water for a minute. Then rub them through a sieve, you can add granulated sugar to taste.

Add peas to the resulting apricot puree. Stir and refrigerate for an hour. Sprinkle with almonds before use.

Recipe 2. Lenten salad of canned peas with porcini mushrooms

Ingredients:

• canned peas – 200 g
• pickled porcini mushrooms – 200 g
• red bell pepper – 50 g
• vegetable oil – 50 ml

Mix the peas with porcini mushrooms cut into small pieces (if there are no white mushrooms, then champignons will do). Add red pepper and season with vegetable oil.

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

Recipe 3. Spring salad of fresh peas and radishes

Ingredients:

• fresh peas – 200 g
• radishes – 150 g
• onion – 50 g
• dill or parsley – 25 g
• vegetable oil – 30 ml

Cut the radishes into cubes and combine them with peas and onion rings. Sprinkle with finely chopped dill or parsley. Add salt to taste, season with oil and lemon juice. To stir thoroughly.

Recipe 4. Canned green peas and beets salad

Ingredients:

• peas – 200 g
• pickled beets -200 g
• onion – 100 g
• carrots – 100 g
• vegetable oil – 75 ml
• dill – 25 g

Cut the boiled carrots into cubes. Do the same with beets. Chop the onion. Mix the products, adding peas and seasoning with vegetable oil. Sprinkle dill on top.

Recipe 5. Bertha salad

Ingredients:

• sprats in oil – 2 cans
• hard-boiled eggs – 6 pieces
• onions – 2 pieces
• canned peas – 1 can
• mayonnaise
• cheese – 300 g

Using a coarse grater, grate the cheese and separate the whites and yolks of the eggs. The onion should be finely chopped and fried.

Recipe 6. Fresh green pea salad with black and red currants

Ingredients:

• peas – 200 g
• red and black currants, 100 g each
• powdered sugar – 1 tablespoon

Peas straight from the garden work well for this dish. It needs to be mixed with currants. Then place in a salad bowl and sprinkle with powdered sugar.

Recipe 7. Salad with fresh green peas and vegetables

Ingredients:

• canned peas – 200 g
• cucumbers – 100 g
• tomatoes – 100 g
• walnuts – 10 pieces
• garlic – 2 cloves
• vegetable oil – 50 ml
• lemon juice – 1 tablespoon
• dill – 25 g

Cut the cucumbers and tomatoes into small cubes. Add peas to them, salt and mix. Crush the walnut kernels and grate the garlic on a fine grater.

Season with vegetable oil and lemon juice. Mix well. Garnish with green onion rings and sprinkle with dill.

Recipe 8. Green pea salad with apples and onions

Ingredients:

• fresh peas – 200 g
• apples – 200 g
• onion – 100 g
• vegetable oil – 50 ml
• salt and sugar to taste

Boil green peas in water (slightly salted), without covering with a lid - otherwise the color will disappear. Peel the onions and apples and cut into cubes. Mix everything, add sugar and salt to taste. Season with vegetable oil.

Recipe 9. Summer carrot and pea salad

Ingredients:

• fresh green peas – 200 g
• vegetable oil – 30 ml
• carrots, - 100 g
• onion – 50 g
• lemon juice – 1 tablespoon
• head of lettuce - 1 piece

Bring salted water to a boil. Add the peas and boil again for 5 minutes. Cut the carrots into strips (if you like carrots, you can make Korean salads), and cut the onion into rings.

Heat the oil in a frying pan, then fry the onions and carrots, stirring constantly. Add salt to taste. Add lemon juice with peas. After frying, place everything on a plate and garnish with lettuce leaves.

It's very easy to stock up on your own green peas. These homemade canned peas will be stored for about a year in a cold place: a cellar or refrigerator. Peas can be grown in the country, or bought at the market during their ripening season.

Before starting the cooking process, carefully remove the peas from the pod. Then place in salted boiling water and boil for 5 minutes. Next, drain the water and wash the peas.

The next step is to sterilize 0.5 liter jars. Place the peas in them and pour boiling water with salt - 1 tablespoon of salt per 1 liter of water. Then be sure to add vinegar essence - a quarter of a teaspoon.

Now the jars need to be closed with lids. They need to be allowed to cool, and then put them in the cellar or on the bottom shelves of the refrigerator. These green peas will be no worse than in the store, even tastier!

Ingredients

• 1 fresh cucumber;
• 200 g smoked;
• 200 g canned green peas;
• 100 g crackers with any flavor;
• 2–3 cloves of garlic;
• 1–2 tablespoons of mayonnaise;
• salt - to taste.

Preparation

Cut the cucumber and sausage into thin strips. Add peas, croutons, chopped garlic, mayonnaise and salt and stir. Serve the salad immediately to prevent the croutons from getting soggy.

Ingredients

• 4 eggs;
• 1 fresh cucumber;
• ½ bunch of dill;
• 1–2 tablespoons or sour cream;
• salt - to taste;

Preparation

Boil the eggs hard, cool and peel. Cut the eggs and cucumber into small cubes. Chop the dill. Add peas, mayonnaise or sour cream, salt and pepper and stir.

Ingredients

• 2 eggs;
• 1 pickled cucumber;
• 120 g canned cod liver;
• ¼ bunch of green onions;
• salt - to taste;
• 1-2 tablespoons of mayonnaise.

Preparation

Hard boil the eggs, cool and peel. Cut the eggs and cucumber into small cubes. Mash the liver with a fork and chop the onion.

Add peas, salt, pepper, mayonnaise to the prepared ingredients and mix the salad thoroughly.

Ingredients

• 300 g chicken breast;
• 4 eggs;
• 2 potatoes;
• 1 onion;
• a few tablespoons of vegetable oil;
• 2 carrots;
• 300 g pickled champignons;
• ¼ bunch of dill;
• ¼ bunch of parsley;
• ¼ bunch of green onions;
• 250 g canned green peas;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Boil eggs and potatoes until tender and cool. Cut the onion into small cubes and fry in hot oil until soft. Add carrots, grated on a coarse grater, and fry, stirring, for 5-7 minutes.

Cut the breast, mushrooms, peeled eggs and potatoes into medium cubes. Add the cooled roast, chopped herbs, peas, salt, pepper and 1-2 tablespoons of oil to the ingredients and stir.

Ingredients

• 100 g crab sticks;
• 100 g suluguni;
• 100 g hard cheese;
• 1 tomato;
• 1 avocado;
• 120 g canned green peas;
• ¼ bunch of parsley;
• salt - to taste;
• 3–4 tablespoons.

Preparation

Cut the crab sticks into slices, and two types of cheese, tomato and avocado into cubes. Add peas, chopped parsley, salt and mayonnaise and toss the salad.

Ingredients

• 500 g chicken hearts;
• salt - to taste;
• 1 onion;
• 2 carrots;
• a little vegetable oil;
• ground black pepper - to taste;
• 120 g canned green peas;
• a few green onions.

Preparation

Boil chicken hearts in salted water for 20–30 minutes and cool. Cut the onion into strips and grate the carrots on a coarse grater. Lightly fry the onion in hot oil, add carrots, salt and pepper. Fry, stirring, for several minutes.

Cut the hearts into large strips. Add to them the cooled roast, peas, chopped green onions, salt and pepper and mix.

iamcook.ru

Ingredients

• 2 eggs;
• 50 g hard cheese;
• 1 pickled cucumber;
• 180 g seaweed;
• 1 tablespoon mayonnaise;
• ground black pepper - to taste.

Preparation

Hard boil the eggs, cool and peel. Grate eggs and cheese on a fine grater. Cut the cucumber into small cubes. Add cabbage, peas, mayonnaise and pepper to the ingredients and mix.

nakormi.com

Ingredients

• 300 g smoked or dry-cured sausage;
• 120 g canned green peas;
• 120 g canned corn;
• ¼ bunch of dill;
• salt - to taste;
• ground black pepper - to taste;
• 1-2 tablespoons of mayonnaise.

Preparation

Cut the sausage into large pieces. Add peas, corn, chopped dill, salt, pepper and mayonnaise. Mix the salad thoroughly.

povarenok.ru

Ingredients

• 150 g peeled shrimp;
• salt - to taste;
• 1 onion;
• 250 g champignons;
• a little vegetable oil;
• 2 tablespoons heavy cream;
• ground black pepper - to taste;
• 1 teaspoon lemon juice.

Preparation

In boiling salted water for 1-2 minutes. Cut the onion into half rings and the champignons into large pieces. Fry the onions and mushrooms separately in hot oil until golden brown.

Mix shrimp, onions, mushrooms and peas. Separately, mix cream, salt, pepper, lemon juice and season the salad.

povarenok.ru

Ingredients

• 2 eggs;
• 1 carrot;
• 50 g hard cheese;
• 120 g canned green peas;
• 2 tablespoons of mayonnaise or sour cream;
• ½ teaspoon;
• 2 cloves of garlic;
• 1 tablespoon soy sauce;
• a few sprigs of dill and parsley.

Preparation

Hard boil the eggs, cool and peel. Cut them into small cubes. Grate raw carrots and cheese on a coarse grater. Add peas to the ingredients.

For dressing, mix mayonnaise or sour cream, mustard, chopped garlic, soy sauce and finely chopped herbs. Add dressing to salad and stir.

russianfood.com

Ingredients

• 2 eggs;
• 2–3 squid carcasses;
• 1 onion;
• 300 g canned green peas;
• salt - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Hard boil the eggs, cool and peel. Place in boiling water for 1 minute. Cool, remove the film from them and cut into small cubes.

Cut the eggs and onion into small cubes. Mix squid, eggs, onion and peas. Add salt and mayonnaise and stir.

Ingredients

• ½ medium head of Chinese cabbage;
• 150 g ham;
• ¼ bunch of green onions;
• 150 g canned green peas;
• salt - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Finely chop the cabbage. Cut the ham into small thin strips. Chop the onion. Add peas, salt and mayonnaise and mix well.

Ingredients

• 400 g chicken breast;
• 2 fresh cucumbers;
• ½ bunch of dill;
• 250 g canned green peas;
• 150 g sour cream;
• salt - to taste.

Preparation

Boil the chicken until done. Cut the cooled breast and cucumbers into small cubes. Chop the dill. Add peas, sour cream, salt to the prepared ingredients and mix the salad.

Ingredients

• ¼ medium head of Chinese cabbage;
• 2 celery stalks;
• 1–2 bell peppers;
• 1 red onion;
• 100 g cherry tomatoes;
• 120 g canned green peas;
• 2 tablespoons lemon juice;
• salt - to taste;
• 2-3 tablespoons of vegetable oil.

Preparation

Finely chop the cabbage. Cut the celery and onion into thin strips, and the tomatoes into longitudinal quarters. Add peas, lemon juice, salt, oil to the vegetables and stir.

Ingredients

• 1–2 potatoes;
• 2 small fillets;
• 1 red onion;
• ¼ bunch of dill;
• ¼ bunch of parsley;
• 100 g canned green peas;
• 1–2 tablespoons of vegetable oil.

Preparation

Boil the potatoes, cool and peel. Cut the herring crosswise into small pieces, and the onions and potatoes into strips. Finely chop the greens. Add peas and butter and mix well.