Salad with Corn and Mushrooms

by Editorial Staff

This quick corn and mushroom salad will always help you out. Delicious, fast and original.

Summary

Cook Time	10 mins
Total Time	10 mins
Course	Salad

Ingredients

Canned corn – 400 g
Pickled or canned cucumbers – 300 g
Pickled or salted mushrooms – 300 g
Bulb onions – 1 pc.
Lean or regular mayonnaise – 150-200 ml

Instructions

I took pickled cucumbers for a salad with wedges with onions. If you have whole, then cut them into slices, and peel and finely chop the onion.
Open the corn and drain the liquid.
Throw the mushrooms in a colander and rinse under running water. Cut large mushrooms into several pieces.
Combine the corn, cucumber, and onion.
Add mushrooms and mayonnaise to the salad. Mix thoroughly.
Salad with corn and mushrooms is ready.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.