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Corn, Pea, and Egg Salad

🇫🇷 France

Servings: 2 Prep: 10 minutes Total: 10 minutes

Ingredients

  • 1 can sweet corn kernels, drained
  • 1 can extra-fine peas, drained
  • 1 shallot, finely chopped
  • 1 tbsp cider vinegar
  • 4 eggs, hard-boiled
  • 1 handful lettuce
  • 2 tbsp olive oil
  • 1 tsp mustard
  • Salt and pepper
  • Chives, chopped

Steps

  1. Drain the corn and peas well in a colander, patting dry with paper towel if needed.
  2. In a small jar, combine the mustard, cider vinegar, olive oil, salt, and pepper. Close the lid and shake to mix. Keep separate to dress just before eating.
  3. In a bowl or lunch box, layer the lettuce, corn, peas, and shallot.
  4. Add the hard-boiled eggs, cut into quarters, and sprinkle with chopped chives.
  5. Cover and refrigerate. Add the dressing only right before eating.

Notes

Eggs should be hard-boiled and cooled before assembling the salad.

Source: www.cuisineaz.com