Corn & Moong Sprouts Salad
( A healthy salad recipe created with boiled corn kernels, and moong sprouts).
Wanting to have a delicious, healthy yet simple weeknight dinner? Not wanting to stuff yourself with the mundane food? Then a salad recipe should be your pick. The salad recipe I am about to share with you just needs chopping some veggies, cooking corn and sprouts, and making a simple salad dressing…Voila! dinner is done! If you are not a ‘salad for dinner’ kinda person, serve this as a side dish! In any case, do give this salad a try.
Ingredients
For the salad -
1.5 cup corn kernels
1 cup moong/green gram sprouts
1 onion finely chopped
8-10 cherry tomatoes sliced
1 cucumber finely chopped
2 tbsp black olives
6-7 mint leaves
1 tbsp coriander leaves finely chopped
2 regular cheese cubes / 2 tbsp feta cheese
For the dressing -
4 tbsp olive oil
2 tbsp red wine vinegar
4-5 garlic cloves minced
a dash of black pepper powder
salt as per taste
juice of 1 lemon
Method
Soak whole moong/ green gram in water overnight. Drain the water in the morning and keep them aside for sprouting.
Once they sprout, add very little water to a pan and add the sprouts to it. Heat them with a lid on, stirring intermittently. After about 10 - 15 minutes, the water will have cooked the sprouts perfectly. In the meantime, if needed, just add a little water to ensure the sprouts don’t go dry and burn. Keep aside.
In a large bowl, mix boiled corn, sprouts, chopped onion, cucumber, cherry tomatoes, black olives, mint leaves, cheese, and coriander well.
Mix all the ingredients for salad dressing in a small bowl and mix well.
Pour the dressing over the salad and toss it gently to mix everything well.
Garnish with mint and coriander leaves.
You can refrigerate it for an hour.
CORN - MOONG SPROUTS SALAD IS READY TO BE SERVED!!
Notes -
You can use regular tomatoes instead of cherry tomatoes.
If you don’t have red wine vinegar, use regular white vinegar instead.
This salad can be refrigerated for a day. So, if you have guests coming in, just make it ahead of time and keep it in the fridge. Add the cheese just before serving.
Corn & Moong Sprouts Salad
Ingredients
- 1.5 cup corn kernels
- 1 cup moong/green gram sprouts
- 1 onion finely chopped
- 8-10 cherry tomatoes sliced
- 1 cucumber finely chopped
- 2 tbsp black olives
- 6-7 mint leaves
- 1 tbsp coriander leaves finely chopped
- 2 regular cheese cubes / 2 tbsp feta cheese
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 4-5 garlic cloves minced
- a dash of black pepper powder
- salt as per taste
- juice of 1 lemon
Method
- Soak whole moong/ green gram in water overnight. Drain the water in the morning and keep them aside for sprouting.
- Once they sprout, add very little water to a pan and add the sprouts to it. Heat them with a lid on, stirring intermittently. After about 10 - 15 minutes, the water will have cooked the sprouts perfectly. In the meantime, if needed, just add a little water to ensure the sprouts don’t go dry and burn. Keep aside.
- In a large bowl, mix boiled corn, sprouts, chopped onion, cucumber, cherry tomatoes, black olives, mint leaves, cheese, and coriander well.
- Mix all the ingredients for salad dressing in a small bowl and mix well.
- Pour the dressing over the salad and toss it gently to mix everything well.
- Garnish with mint and coriander leaves.
- You can refrigerate it for an hour.
Notes
- You can use regular tomatoes instead of cherry tomatoes.
- If you don’t have red wine vinegar, use regular white vinegar instead.
- This salad can be refrigerated for a day. So, if you have guests coming in, just make it ahead of time and keep it in the fridge. Add the cheese just before serving.
