Healthy mung sprouts & sweet corn salad

Summer is at its peak in my part of the world! All I want to have is some light, non-greasy meals that are delicious too. I’m not really a salad person, but do have some occasionally. I’m more of the rice-curry person, I admit I can’t do without rice, it’s what I have grown up eating. I love salads that are not only dressed up with flavorful vinaigrette’s, but they have to look appetizing to me as well, to make me want to have some! Like this healthy mung sprouts & sweet yellow corn salad, super flavorful and as pretty as a picture.


This mung sprout & sweet corn salad is not only bursting with gorgeous colors but is delicious as well with ‘chatpata‘ Indian spices to jazz it up further. I learnt about this recipe during a casual conversation with my aunt long back and since then it has been a regular feature in my summer menu repertoire.

So what’s in this salad? Bounty of healthy mung sprouts and organic sweet yellow corn along with some red onions, crunchy & sweet bell peppers, tomatoes, refreshing cucumbers & some pomegranate to up it’s pretty + healthy quotient and lots of tangy and citrusy flavors! This salad is just perfect for a hot and sweltering summer’ s afternoon. Make ahead and let it chill in the refrigerator for the flavors to mingle. Sit back, relax and enjoy this simple yet flavorful salad.

Step by step instructions

1.Steam mung sprouts with little less than 1/4 cup water, cover and let them cook for 5-10 minutes. Let them cool down a bit.

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2.Add remaining ingredients in a bowl, seasonings, lime juice, chopped cilantro and mix well. Taste & adjust seasonings as per desired taste.

Notes
  1. You can use any fresh veggies that you have.

  2. If you like a creamy version, add in some Greek yogurt for added protein too. Drizzle little honey/agave nectar to balance out the tartness from the yogurt.

  3. You can use any other legumes or beans in place of mung sprouts for more variations.

Healthy mung sprouts and sweet corn salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 2 people

Healthy mung sprouts and sweet corn salad

A delicious salad made with mung sprouts, sweet corn, veggies and a zingy dressing!

Ingredients

  • 1 cup mung sprouts
  • 1/2 cup organic sweet yellow corn
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped tomato
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped cucumber
  • 1/4 cup pomegranate arils
  • 1/2 tsp pepper
  • Salt to taste
  • 1 tbsp apple cider vinegar/ lime juice
  • 1/2 tsp chaat masala
  • 1/2 tsp black salt
  • 2-3 tbsp finely chopped cilantro (dhania leaves)

Instructions

  1. Steam mung sprouts with little less than 1/4 cup water, cover and let them cook for 5-10 minutes. Let them cool down a bit.
  2. Add remaining ingredients in a bowl, seasonings, lime juice, chopped cilantro and mix well. Taste & adjust seasonings as per desired taste.

Notes

1. You can use any fresh veggies that you have.

2. If you like a creamy version, add in some Greek yogurt for added protein too. Drizzle little honey/agave nectar to balance out the tartness from the yogurt.

3. You can use any other legumes or beans in place of mung sprouts for more variations.

4. Adjust the spices as per desired taste.

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Thanks for stopping by!

Regards,

Freda

26 comments

  1. chef mimi says:

    Wow. This salad is just stunning. I’ve made a lot of salads, and i typically have a salad once a day, but I’ve never thought to include mung bean sprouts! That is just brilliant!

  2. blondieaka says:

    What I thought! Freda doing a salad….Nah! ….But all is forgiven as you have snuck a taste of India in…Nice one Freda 🙂 I am now off to have my breakfast and finish of the Tamata Goscht we had for dinner last night 🙂

  3. hummingbirdthyme says:

    What a great alternative to my usual corn-black bean salad! Love the idea of Indian-spiced dressing!

  4. Sandhya says:

    Love your photography Freda. The salad looks so pretty. I am like you – the salad has to be really appealing or my rice and curry beckons me 🙂

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