Three-Coloured Salad of Peas, Corn and Carrots

Servings: 4
Prep time: 10
Cooking time: 10
INGREDIENTS
  • - 800 g of carrots
  • - 400 g of peas
  • - 1 bunch of spring onions
  • - 1 pack of corn
  • - 2 eggs
  • - 4 tablespoons mayonnaise
  • - 1 tablespoon mustard
  • - 2 teaspoons dill
  • - Salt
  • - Pepper
INSTRUCTIONS
  1. Hard-boil the eggs. Scrape the carrots, rinse and pat dry. Cut them into thin enuogh slices and put them in a steaming basket. Add also the peas and cook for 10 minutes (5 minutes in a pressure cooker).
  2. Drain the corn and place it in a bowl with the cleaned and sliced onnions. Mix the mustard, mayonnaise and dill. Drain the vegetables and let them cool slightly, then mix them with the sauce and corn. Complete with eggs, shelled and cutted into wedges, season with salt, pepper and serve.