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Salad with corn, green peas and smoked sausage

Author
Cookinero 4 Mar 2025
8370
Salad with corn, green peas and smoked sausage

Salad with sweet corn, peas, fresh and pickled cucumbers, smoked sausage and carrots in mayonnaise dressing turns out very filling and tasty. You can feed the whole family or a large company with this salad. It is suitable for a home dinner, picnic or party. In addition, the salad is very attractive in appearance, because it is bright and elegant.

How to cook Salad with corn, green peas and smoked sausage

Step 1

Salad with corn, green peas and smoked sausage

Grate the carrots on a fine grater.

Step 2

Salad with corn, green peas and smoked sausage

Cut the sausage into thin strips.

Step 3

Salad with corn, green peas and smoked sausage

Cut the fresh cucumber into small strips.

Step 4

Salad with corn, green peas and smoked sausage

Also cut the pickled cucumbers into small strips.

Step 5

Salad with corn, green peas and smoked sausage

In a deep salad bowl, mix carrots, pickles and smoked sausage.

Step 6

Salad with corn, green peas and smoked sausage

Add corn, peas and fresh cucumbers.

Step 7

Salad with corn, green peas and smoked sausage

Season the salad with mayonnaise and mix.

Step 8

Salad with corn, green peas and smoked sausage

The salad with corn, green peas and smoked sausage is ready.

Step 9

Salad with corn, green peas and smoked sausage

Serve the salad sprinkled with chopped dill.

Salad with corn, green peas and smoked sausage - FAQ About Ingredients, Baking Time and Storage

Yes! You can replace smoked sausage with grilled chicken, turkey, tofu, or even chickpeas for a vegetarian option. Adjust seasoning to taste.
Store in an airtight container for up to 2-3 days. Add fresh dill just before serving, as herbs wilt quickly in mayonnaise.
Absolutely! Skip the sausage and add protein-rich ingredients like boiled eggs, white beans, or quinoa. Use vegan mayo if needed.
Yes, thaw and drain frozen corn and peas thoroughly before using. Freshly blanched veggies also work for a crisper texture.
Reduce carbs by using Greek yogurt instead of mayo, adding more cucumbers, and decreasing corn/peas. Add sunflower seeds for crunch.
Prep ingredients separately and mix with mayo 1-2 hours before serving to prevent sogginess. Keep chilled until ready to serve.
Try fresh parsley, chives, or a pinch of dried oregano. Basil adds a nice twist if you're using chicken instead of sausage.
Freezing isn't recommended—mayonnaise separates and vegetables become mushy. Best enjoyed fresh or refrigerated for short-term storage.

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