Before you start with the  Salad
Tips
-Wash all the vegetables separately in sufficient water (add a spoonful of vinegar, baking soda or lemon juice to the water to help kill harmful bacteria). Rinse thoroughly in fresh water.

– Boil the green peas and green bean for 2 minutes, strain it out and using the same pot, boil the eggs and potatoes together, the potatoes might cook before the eggs, so take it out when it is done and let the eggs boil until hard boiled.

Set them aside for later use.

Peel of the egg shells and slice the eggs as thinly as you can.

Peel of the skin of the boiled potatoes and cut into small cubes.

– Slice the cabbage into tiny strips, then wash again and strain to remove excess water. Set aside for later use.
Tip: (the cabbage might store ants or pesticide in its leaves, that’s why it needs to be washed again after slicing) .

Open the can of sweet corn, pour into a sieve to strain out the preservation water. Set the corn aside for later use.

– Open the can of  baked beans, pour into a small bowl and set aside for later use.

Now that you have all the ingredients ready, it’s time to put them together.

 3. Now, cover the salad bowl and chill in the fridge until needed.

 4.  Finally serve with the salad cream(or mayonnaise), and Enjoy.