Russian salad with fried mushrooms

Although how to feed the rest of the invited, who were not so categorical in their wishes and preferences, I came up with the menu for him was a snag. And if all the hot loomed quite obvious that it was necessary to think over the salad. Well, do not leave it as half-starved, it is even somehow inhospitable. That is why I have today in the menu salad Ekaterina (do not know why, probably because the author wanted to call it), which was then tasted not only the main guest for which he, in fact, preparing, and all the others who had to be the day of my holiday table.
And Catherine is preparing salad is surprisingly easy and fast because of:
• 300 grams of fresh mushrooms (I took mushrooms)

• One medium onion bulbs,

• large, fleshy peppers,

• two medium salt (not pickled, specific and strong vinegar taste and smell can spoil everything) cucumbers,

• cans of canned sweet corn,

• two tablespoons of mayonnaise and the same - the vegetable oil.

That's it, start making our lettuce Catherine.
In a pan pour oil and put it on the fire to warm up. Onions clean, finely cut,

and spread to brown.

Mushrooms cut into thin plastics,

and when the onion begins to acquire a golden color, and their spread. A few minutes later they too blushed. Cover with their cover, reduce fire, and another five minutes to bring them to readiness.

Cucumbers cut into small cubes, squeeze them with brine (so our lettuce Catherine chance "float" will be minimal), and lay in a salad bowl. Yes, corn must also drain all the brine, so open a jar, it is thrown back to the screen, and a couple of minutes to send "the company" to the cucumbers.

Pepper and clear the tail of the white core, and also as the cucumber, cut into small cubes. We shift him.

Mushrooms and onions are cool and dark. We shift, stir,

and before the serving - add mayonnaise and mix again. That's it, the salad is ready to Catherine.

Enjoy your appetite.