Boil eggs until tender, cool, peel, cut into strips.
Wash, dry, cut cherry tomatoes into four parts.
Drain the liquid from the squid, olives and corn, cut the olives in half, and cut the squid into small pieces.
Wash Beijing cabbage, dry, cut into thin strips.
Wash, dry, parsley into leaves or finely chop.
In a salad bowl, mix corn, squid, shrimp, olives, cherry tomatoes, Beijing cabbage and eggs, mix, season the salad with mayonnaise, mix well again and decorate with parsley.