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Corn & Capsicum Salad

A quick, colourful and healthy Indian-style salad combining sweet corn and crunchy capsicum — perfect as a light snack or side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Salad, side, Snack
Cuisine: Indian, Vegetarian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup boiled sweet corn kernels
  • 1/2 cup capsicum (bell pepper), finely chopped use any colour or a mix
  • 1/4 cup onion, finely chopped
  • 1/4 cup cucumber, finely chopped
  • 1 tbsp fresh coriander (cilantro), chopped
  • 1 tsp lemon juice adjust per taste
  • 1/4 tsp red chilli powder optional — for mild spice
  • 1/4 tsp roasted cumin powder (jeera powder) optional — for extra flavour

Equipment

  • Mixing bowl

Method
 

  1. Boil or steam sweet corn kernels until tender. Drain and let them cool a bit.
  2. In a mixing bowl, add the boiled corn, chopped capsicum, onion, cucumber and fresh coriander.
  3. Sprinkle lemon juice, red chilli powder (if using), roasted cumin powder, and salt. Toss everything gently but thoroughly.
  4. Taste and adjust seasoning or lemon juice. Serve immediately or refrigerate for 10-15 minutes for a chilled salad.

Notes

You can add chopped tomato or grated carrot for extra crunch and nutrition. For a richer version, drizzle a teaspoon of olive oil before tossing.