Simple salad with chicken and corn. Salads with chicken and corn Corn salad with chicken

You can never have too many salads, so here’s another one for you to add to your collection of homemade recipes. Today it will be a very easy to prepare salad of chicken, corn, cheese and eggs, dressed with mayonnaise. Despite the simplicity of composition and preparation, this salad has a very interesting taste and appetizing appearance.

In principle, based on the composition of the ingredients, it is intuitively clear how this salad is prepared, but I still want to say a few words about the chicken, which is also present in the salad. I baked my half of a chicken breast (I had chicken fillet) in the oven in foil, after salting and peppering a piece of meat. I baked the chicken for 40 minutes at 200 degrees. Thanks to this cooking method, the chicken fillet remained very juicy and soft. You can also simply boil half a fillet until tender in lightly salted water, or you can buy ready-made smoked chicken fillet, which will make a salad with chicken, corn, cheese and egg even tastier. Also, perhaps you have a fair amount of baked chicken left over from last night's dinner, which can also be utilized in this salad. In general, when it comes to preparing chicken for this salad, the choice is yours.

Otherwise, there shouldn’t be any difficulties in preparing a salad with chicken, corn, cheese and eggs. You can see how I prepared this cute salad below.

Cooking time: 30 minutes

Number of servings – 4-6

Ingredients:

0.5 chicken breast
150 g of any hard cheese
3 eggs
1 can canned corn
3 tbsp. mayonnaise
pinch of ground black pepper
fresh herbs for garnish

Salad with chicken, corn, cheese and egg step by step with photos

First of all, I chopped 150 g of cheese. You can take absolutely any hard cheese, I have “Russian”. Cut the cheese into cubes.

The canned corn in this chicken, corn, cheese and egg salad adds a very interesting sweetness that complements the rest of the ingredients perfectly. Without corn, the salad wouldn't be as tasty. Open the can of corn and drain all the liquid from it.

Peel three hard-boiled eggs and cut them into cubes comparable to the slightly previously chopped cheese.

Well, the last ingredient is chicken. We also cut it into cubes.

Place all the chopped ingredients in a large salad bowl and add three tablespoons of mayonnaise, and also a good pinch of ground black pepper. If this amount of mayonnaise seems insufficient to you, add more.

Gently mix the salad with a spoon and taste it. You may want to add a little salt to it, but I didn’t need any salt.

That's it, the salad with chicken, corn, cheese and egg is ready. Serve it to the table in a salad bowl or in portions, garnished with a small amount of fresh herbs. I added a slice of lemon to my salad; I really wanted to make it even prettier.

The holiday is approaching, and every housewife begins to think about what to put on the festive table. Salads are the main dishes at a festive feast. Salads should be hearty, tasty and always beautiful. After all, it is the beauty of the design that creates a festive atmosphere on a holiday.

Chicken and corn salad

I want to offer you a recipe for a simple chicken and corn salad, but it is not only easy to prepare, it is very tasty and if it is beautifully decorated, it will perfectly decorate your table. In addition to chicken and corn, I add tomato and eggs to the salad. The ingredients combine well with each other and make the salad tender and juicy.

All your family and friends will love this chicken salad. A holiday salad must have some brightness, and a salad with canned corn turns out just that. When decorating a salad, you need to learn how to combine ingredients of different colors. Personally, to decorate the salad I used corn kernels, parsley and a rose made from a bright red fresh tomato.

Ingredients for making chicken and corn salad:

fresh tomato – 2 pcs.;

chicken meat – 400 grams;

chicken eggs – 3 pcs.;

canned corn – 200 grams;

mayonnaise to taste;

salt - a pinch.

Recipe:

First of all, put the chicken meat to boil. I always use chicken breast meat for salads, it is more tender and soft. However, meat from the thigh, drumstick, and chicken fillet are also suitable.

Chicken eggs should be hard-boiled.

Wash the tomatoes well, peel them and chop them finely.

The boiled meat must be allowed to cool and cut into small pieces.

As soon as the eggs are boiled, pour cold water over them, let sit for five minutes, remove the shells and grate them.

Mix the ingredients together in a salad bowl, season with mayonnaise, add half the corn and salt. Mix everything thoroughly.

Place the other half of the corn on top of the salad and carefully smooth out the layer.

Decorate as desired and to taste. I garnished with parsley and a rose that I made from tomato skin. To do this, you need to thinly cut the skin, trying to make a long strip; the longer the strip, the more voluminous the rose will be. Roll the resulting strip of tomato skin into a roll. Secure with a toothpick and place the rose in the center of the salad.

Salad with corn and chicken is ready. This salad will not only be an excellent appetizer on a holiday, it will also decorate your table.

Bon appetit.

Result:

Chicken salad a la "Olivier"

The proposed simple chicken salad is similar to everyone’s favorite Olivier, but you are mistaken. And that's all, because there is one more ingredient - boiled chicken added to the salad. Not many people like this meat product, because it is very difficult to make it juicy, but for this we armed ourselves with pickles and mayonnaise. But chicken fillet is rich in proteins, and this is important for the diet of a modern busy person. And even though we use high-calorie mayonnaise, we will still be sure that during the holidays and beyond we will receive a lot of useful nutrients, we will become stronger and even more confident in fulfilling our desires.

What you need to make a delicious chicken salad

chicken meat – 300-400 g;

medium-sized potatoes – 6-8 pcs.;

chicken eggs – 6-7 pcs.;

canned peas - 1 can;

salad pepper – 1 pc.;

canned cucumbers – 3-4 pcs.;

mayonnaise - to taste.

Chicken and cucumber salad recipe

Let's prepare all the ingredients for the chicken salad. Boil chicken meat until tender in lightly salted water. Cool and cut into small cubes.

Finely chop the pickled cucumbers.

Sweet peppers can be of any color. Wash, remove seeds and tail. Cut into small cubes.

For salad, it is better to use eggs from domestic chickens. Hard boil the eggs. Cool in cold water (this will help them clean better), peel and chop finely.

Boil potatoes for chicken and cucumber salad in their skins, cool, peel and cut into small cubes.

Place all crushed ingredients in one bowl.

Grease with mayonnaise of any fat content to taste and thoroughly mix the chicken and pickled cucumber salad.

Salad with boiled chicken is ready. You can portion the salad onto several plates and garnish with herbs.

Salad with chicken and croutons

Salad with chicken and croutons contains main and auxiliary ingredients. The main ones are chicken and potatoes, and the auxiliary ones are crackers and cheese.

The ingredients for preparing the salad are as follows: croutons, boiled potatoes, cheese, fried chicken fillet with carrots and onions. Depending on what croutons you choose, the taste of the salad will depend. A salad with croutons will not take up much of your time.
The ingredients in the chicken salad are laid out in layers. The taste of this salad is simply unforgettable! He is simply incredible! You can serve this delicate salad even with a simple dinner. Layered chicken salad is perfect for the holiday table.

Ingredients for making chicken salad:

chicken meat – 300 grams

potatoes – 4-5 pcs.

onion – 1 pc.

carrots – 1 pc.

rye crackers – 1 bag

Recipe:

The meat must be boiled. I use chicken fillet. I cook for about 20 minutes after the water boils. Culinary tip: it is recommended to salt chicken meat a few minutes before cooking, this is how the meat will be soft and tender. Cut the boiled meat finely.

Boil the potatoes until ready. Grate the boiled potatoes on a medium grater.

Finely chop the onion and grate the carrots.

Lightly fry the chicken meat in vegetable oil along with vegetables. Add salt. Place the finished meat and vegetables on a plate.

Grate the cheese. I use hard cheese.

Now you just need to lay out all the prepared products in layers and grease each layer with mayonnaise and salt if necessary.

The first layer should be rye crackers. By the way, for this salad it is recommended to use croutons with horseradish or jellied flavor. This taste of crackers will go well with the rest of the ingredients. So, put the croutons on the bottom of the salad bowl.

Lightly coat with mayonnaise.

Soak in mayonnaise.

The third layer is grated potatoes.

Season with salt and coat the potato layer with mayonnaise.

The final layer is grated cheese.

Chicken salad is ready. The finished salad should be put in the refrigerator for an hour and a half. During this time, all layers will have time to soak, and the crackers will become slightly soft.

This salad can be prepared not only for a holiday, but also for an everyday dinner.

Bon appetit.

Step 1: Prepare and cook the potatoes.

Of course, someone may consider this salad banal, but it always turns out very tasty, aromatic and complements the daily menu well. So, first, using a soft kitchen sponge, thoroughly rinse the potatoes, move them into a clean deep saucepan, fill them with purified water 6-7 centimeters higher and put them on medium heat. After boiling, cook the vegetable for 20–25 minutes until fully cooked. Periodically check its softness with the tines of a table fork; if it goes in smoothly, without pressure, it’s cooked. Using a slotted spoon, place it in a small bowl and cool to room temperature.

Step 2: prepare and cook chicken eggs.

While the potatoes are cooking, using the same sponge, rinse the raw chicken eggs. Why do this? To ensure that during heat treatment, microbes located on the surface of the shell do not penetrate the protein through the opening pores. Next, place the eggs in a small saucepan, pour in water so that it completely covers them, and add a couple of tablespoons of salt, as well as 9% vinegar. Put everything on medium heat and cook this ingredient 10–11 minutes hard-boiled. Then we transfer it to a deep bowl with ice liquid and cool completely.

Step 3: Prepare and cook the chicken.

At the same time, we wash any chicken meat, such as drumsticks, thighs, or, as in my case, fresh chicken fillet. We dry it with paper kitchen towels, place it on a cutting board and use a sharp kitchen knife to cut off the film and a thin layer of fat from the meat, and also remove the cartilage. Then we transfer it into a deep saucepan, fill it with purified water so that it is 5-6 centimeters above the level of this product, add a little salt and put it on medium heat. As soon as the liquid begins to bubble, a gray-white foam will appear on its surface - coagulated protein, remove it with a slotted spoon and cook the chicken for 20–25 minutes, and after that we also cool it along with all the other boiled products.

Step 4: Prepare the corn.

Without wasting a minute, while the boiled ingredients are cooling, use a special key to open the jar of canned corn. Place its contents in a colander and leave in the sink until use to drain excess liquid from the yellow beans.

Step 5: prepare cucumbers and boiled ingredients.

Then we rinse the fresh cucumber in running water, cut off the caps on both sides, put them on a cutting board along with the pickled cucumber and chop them into cubes measuring 5 to 6 millimeters.

We peel the cooled potatoes with chicken eggs, the first from the peel, and the second from the shell, and cut them on a new cutting board in the same way as the previous products.

Now we return to the fillet, using two table forks, break it into fibers or cut it into small pieces measuring from 1 to 1.5 centimeters. After this, we lay out the remaining components of the dish on the countertop and proceed to the almost final step.

Step 6: bring the salad with corn and chicken to full readiness.

One by one, place chopped potatoes, chicken eggs, fresh and pickled cucumber, chicken meat and canned sweet corn into a deep bowl. Season everything to taste with salt, ground black pepper, mayonnaise and mix with a tablespoon until smooth. Cover the resulting salad with plastic wrap, put it in the refrigerator for a couple of hours and then taste it.

Step 7: Serve the corn and chicken salad.

Salad with corn and chicken is served chilled as an appetizer before main dishes or as a full second course for breakfast, lunch or dinner. Its taste is quite rich, sweetish-salty, delicate and very pleasant, and the aroma is simply fabulous. This miracle is served in a salad bowl or in portions on plates, optionally garnished with any herbs you like, for example, dill, parsley, cilantro or green onions; such food does not need any other additions. Enjoy!
Bon appetit!

Instead of boiled chicken, you can use baked, fried or smoked;

Sometimes carrots boiled until fully cooked and a piece of hard cheese, chopped on a fine or medium grater, are added to this type of salad;

An alternative to mayonnaise is sour cream or fermented milk yogurt without additives;

Don't like the hot taste of ground black pepper? Then season the salad with fragrant, it is less spicy, but more aromatic.

Chicken and corn salad always turns out tender and tasty, and the variety of recipes using these products allows you to prepare a dish for any occasion. It is better to take skinless chicken breast as the main component - it is rich in healthy protein and contains few calories.

A light but satisfying salad with a refreshing cucumber note.

Chicken and corn salad has a nice flavor profile.

Required Products:

400 g chicken meat;
4 fresh cucumbers;
4 eggs;
300 g canned corn;
200 g low-calorie mayonnaise;
2 g salt.

Cooking steps.

The chicken is placed in boiling water and cooked for 40 minutes.
The cooled meat is cut into squares.
Peel and cut the cucumbers into cubes (young ones can be used with the peel).
The eggs are crushed on a medium grater.
Liquid is drained from a can of corn.
The prepared products are mixed, salted, seasoned with mayonnaise and served immediately.

Light and tender salad with pineapples

A salad with chicken, corn and pineapples looks very impressive on a holiday table, and its sweet and sour taste goes perfectly with white wine. The low calorie content of the dish allows it to be included in the diet.

List of ingredients:

2 boiled chicken breasts;
340 g canned pineapple pieces;
1 lemon;
150 g corn from a can;
three tablespoons of low-fat sour cream;
salt and black pepper to taste.

Cooking technology.

The chicken is cut into neat cubes.
Pineapple pieces are poured with the juice of a whole lemon and left for 15 minutes.
In a salad bowl, combine meat, acidified pineapple and corn without liquid.
The dish is salted, peppered, sprinkled with sour cream and laid out on plates.

Salad with chicken, corn and cheese

This quick-to-prepare and very appetizing dish is suitable for both an everyday snack and as a holiday appetizer.

The salad looks original on the holiday table.

Compound:

400 g boiled chicken breast;
340 g corn from a can;
3 pickled cucumbers;
1 carrot;
150 g Dutch cheese;
200 g mayonnaise;
salt and pepper.

Cooking method.

The chicken is cut into small pieces and transferred to a salad bowl.
Add corn, after draining the liquid.
The cucumbers are dried on a napkin, finely chopped and placed in a salad bowl.
Add grated fresh carrots.
The salad is sprinkled with grated cheese, salt, pepper and seasoned with mayonnaise.

Supplement the recipe with mushrooms

The combination of chicken and pickled mushrooms, complemented by corn, will please the most picky gourmet.

Required components:

400 g boiled chicken;
150 g pickled champignons;
1 small onion;
100 g each of sour cream and mayonnaise;
20 ml vegetable oil;
salt as desired.

Step by step recipe.

The mushrooms are washed from the marinade and fried in oil along with chopped onions for 3 minutes.
The corn is taken out of the jar.
The chicken is cut into small slices.
The products are combined in a salad bowl and salted if necessary.
Salad with chicken and mushrooms is dressed with sour cream and mayonnaise sauce.

Salad with smoked chicken, croutons and corn

The successful combination of spicy meat, spicy croutons and juicy vegetables makes this dish incredibly tasty.

Perfect for an evening dinner!

Required:

400 g smoked chicken;
half a loaf (stale);
2 garlic cloves;
40 ml olive oil;
340 g canned corn;
1 bell pepper;
1 large fresh cucumber;
250 g mayonnaise;
ground black pepper;
salt.

Cooking steps.

The loaf is cut into cubes.
Chop the garlic very finely, salt it and leave for 15 minutes to release the juice.
The bread is mixed with garlic and olive oil, and then baked at 180°C for 12 minutes until an appetizing crust appears.
The chicken is freed from skin and bones and finely chopped.
Cucumber and pepper are cut into small cubes.
All chopped ingredients are combined in a large salad bowl, supplemented with corn without liquid, sprinkled with salt, black pepper and seasoned with mayonnaise.

Hot snack option

A savory dish with an original taste will allow you to have a quick snack and warm up on the coldest day.

Grocery list:

600 g chicken meat;
1 carrot;
100 g frozen green peas;
200 g corn from a can;
100 ml cream 30% fat;
4 lettuce leaves;
half a lemon;
40 ml soy sauce;
20 ml liquid honey;
5 g grated ginger root;
20 ml oil for frying.

Sequencing.

Combine ginger, honey, squeezed lemon juice and soy sauce. A third of the marinade is put in the refrigerator.
Raw chicken is cut into large pieces and marinated in the resulting mixture for 1 hour.
The carrots are boiled until soft, cut into strips and placed in a saucepan along with the peas. Vegetables are poured with cream and simmered for 10 minutes. Afterwards, they are kept under the lid so that they do not cool down.
The marinated meat is cut into smaller pieces and fried in oil.
Lettuce leaves are placed at the bottom of the dish, stewed vegetables are placed on top, then hot fried chicken is laid out.
Everything is sprinkled with corn and poured with the infused marinade from the refrigerator.

Cooking in layers

A bright layered salad always looks festive. To carefully assemble even layers of components of very different consistencies, you can use a springform baking pan or a plastic bottle cut on both sides.

A bright and colorful salad will delight all guests!

Ingredients:

350 g boiled chicken fillet;
300 g fresh champignons;
340 g canned corn grains;
2 hard-boiled eggs;
1 onion;
1 boiled carrot;
60 ml vegetable oil;
150 g salad mayonnaise.

Cooking stages.

Mushrooms are cut into thin slices and fried in oil.
Finely chop or grate carrots and onions. Vegetables are fried until golden brown along with champignons.
The chicken is separated into small pieces by hand.
Eggs are cut into smaller cubes.
Carrots are cut into strips.
The liquid is drained from the corn.
The salad is assembled in the following order: mushrooms with onions, carrots, chicken, eggs and corn. Each layer is thinly coated with mayonnaise.
Before serving, keep the salad in the refrigerator for at least an hour so that all its layers are saturated with juices and sauce.

For those who are on a diet - with apples

This salad contains only low-calorie foods, so it can be safely served to even the most picky people losing weight.

Compound:

300 g boiled chicken breast;
300 g canned corn;
2 small sweet and sour apples;
3 hard-boiled eggs;
40 ml olive oil;
half a lemon;
5 ml apple cider vinegar;
salt to taste.

Procedure.

Eggs are mashed with a fork.
The breast is cut into cubes.
Peel the apples and remove the cores. The fruits are grated on a coarse grater.
For the sauce, mix oil, lemon juice, vinegar and salt.
The crushed ingredients are combined, poured over the sauce, topped with corn and served immediately.

Spicy salad with Korean carrots

The aroma of Korean carrots instantly transforms a classic salad into a delicious new dish.

The combination of taste and presentation of the salad guarantees the culinary delight of your family and friends.

Required components:

350 g boiled chicken;
250 g canned corn;
150 g Korean carrots;
40 ml soy sauce;
2 sprigs of mint and basil;
1 clove of garlic;
5 g chopped ginger;
40 ml sunflower oil;
20 ml lemon juice;
10 g brown sugar;
1 g paprika.

Recipe.

The chicken is cut into long pieces. They are sprinkled with salt, paprika and fried in oil for 5 minutes.
Place the carrots in a sieve to drain the marinade, and then cut into shorter strips.
Mint and basil are finely chopped, poured with lemon juice and soy sauce, covered with ginger and sugar. Add crushed garlic.
Chicken, carrots and corn (without liquid) are mixed and the finished culinary masterpiece is seasoned with spicy sauce.

Egg Pancake Recipe

Instead of boiled eggs, this salad uses an unusually prepared omelet. The original design allows you to place the dish on the holiday table or use it to diversify your Saturday breakfast with your family.

You will need:

200 g boiled chicken;
150 g corn grains;
150 g parmesan;
1 fresh cucumber;
3 raw eggs;
100 ml milk;
20 g flour;
50 g mayonnaise;
dill, parsley;
lettuce leaves;
salt, pepper to taste;
oil for frying.

Cooking stages.

Dill and parsley are finely chopped.
Beat the eggs with a whisk, add milk and sifted flour and stir again.
Some of the greens are placed in the resulting mass.
Prepare 3 thin omelettes using a small amount of oil.
Each omelette is cooled, rolled into a tube and cut into pieces 2 cm wide.
Cucumber and meat are cut into cubes.
The cheese is grated on a medium grater.
Place some of the egg rolls on the bottom of the dish.
Add the remaining ingredients and salt, pepper and season with mayonnaise.
The salad is topped with corn and leftover scrambled eggs.

By adding boiled chicken and canned corn with other ingredients and sauce, you can quickly prepare a tasty, juicy, satisfying dish for every day or a savory, original appetizer for a special occasion.

We present to your attention a selection of delicious and simple salad recipes with chicken, corn and tomatoes.

Every housewife understands that smoked chicken is a self-sufficient product. Raw smoked whole chicken or hams, drumsticks, and breasts can decorate any table. But what to do if the number of eaters is much larger and there isn’t even enough for everyone to eat a piece of a tasty product? A skilled cook knows what to do in this case. You just need to include smoked chicken in the salad.

Despite the fact that fresh tomatoes can be bought at any season, the best time for salads from them is summer and autumn, when ground vegetables are in full swing.

For a salad of smoked breast and tomato with corn you need:

smoked breast – 400 g;
tomato – 200 g;
corn - 1 can;
garlic;
mayonnaise – 150 g;
ground pepper to taste;
red onion – 90 g;
greens – 2-3 sprigs.

Recipe:

Heat a liter of water in a saucepan until it boils.
Wash the tomatoes, make a small cut on their tops and put them in boiling water for 2-3 minutes. If possible, choose fleshy tomatoes with small and few seed nests.
Remove the tomatoes from the boiling water, cool and peel.
Cut the peeled tomato into pieces.
Drain the corn.
If the chicken breast has bones and skin, remove them and cut the meat into cubes.
Peel the onion, chop it into half rings, pour boiling water for about three minutes, then drain the water. Choose sweet red onions.
Place the chicken, tomato, onion, and corn into a suitable-sized bowl and press a clove of garlic through a press.
Add mayonnaise and chopped herbs. Stir.

All that remains is to transfer the salad into a salad bowl and serve it to the guests.

Salad with smoked chicken, corn, tomatoes, cheese

To prepare the salad you will need the following set of products:

tomatoes – 2 pcs. weighing 180 - 200 g;
smoked chicken without bones and skin – 200 g;
eggs – 2 pcs.;
sour cream – 100 ml;
mayonnaise – 50 ml;
garlic;
hard cheese – 100 g;
ground black pepper to taste;
1 can of corn.

Cooking steps:

For dressing, mix sour cream with mayonnaise, add garlic and pepper. Set aside. The dressing of sour cream and mayonnaise is very pleasant and makes the taste of the salad richer.
Cut the smoked chicken meat into strips.
Cut the ripe tomato in half and then into narrow slices.
Drain every drop of water from the corn.
Cut the cheese into narrow, short pieces. You can use any available variety, Russian or Dutch.
Cut the eggs into slices. Try to buy a homemade egg for your salad. It not only has a bright yolk, but also a more pleasant taste.
Combine all prepared products in a convenient bowl.
Pour in the dressing and mix well.

Place the finished salad in a salad bowl and place on the table.

Salad with chicken, cheese, corn, tomato and mayonnaise

Smoked chicken is a tasty product, but like everything tasty, it is not very healthy, so for those who have to count calories, it is better to use boiled skinless chicken for salads rather than smoked chicken. 100 g of boiled chicken contains approximately 2% less fat than smoked chicken, and the total calorie content is 12-15% less per 100 g.

For the salad you need:

boiled chicken fillet – 200 g;
garlic;
hard cheese – 100 g;
1 can of corn;
tomato – 120 – 150 g;
mayonnaise – 120 g.

Recipe:

Grate the cheese on a coarse grater.
Cut the washed tomatoes into slices.
Separate boiled chicken meat into fibers. To make the salad tastier, boil the chicken meat, without removing the bones, in a small amount of water, adding salt to taste and a bay leaf.
Carefully drain all water from an open can of corn.
Place all the ingredients prepared for the salad into a suitable sized bowl, season with mayonnaise, squeeze out a couple of cloves of garlic and mix everything well.

Transfer the finished salad to a salad bowl and serve to guests.

Chicken salad with tomatoes, corn, chicken, peppers

Sweet vegetable peppers have a lot of useful qualities, first of all, they are the richest source of vitamin C. Recently, scientists have been conducting research on the benefits of these vegetables for the prevention and treatment of cancer. For the salad, you can use peppers of the same color, but the dish will be brighter if you use multi-colored vegetables.

For chicken salad with peppers and tomatoes you need:

1 can of corn;
boiled fillet – 300 g;
vegetable peppers of different colors – 200 g;
tomato – 100 g;
onions – 80 g;
vegetable oil – 50 ml;
9 percent vinegar – 20 ml;
garlic;
dill – 200 g;
salt to taste.

Cooking steps:

Place whole peppers in the oven, turn it on to 200 degrees and bake the peppers until brown.
Place the baked peppers in a bag for 10 minutes. Remove the skin. Then pull the peduncle, it will come out along with all the seeds.
Cut the peppers into thin tongues.
Cut the onion into half rings.
Cut the tomato into slices.
Cut the chicken meat into cubes.

Place everything in a bowl, squeeze out the garlic, add chopped dill, add oil and vinegar. Add salt to taste. Let the salad sit for 10 minutes and serve.