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07/27/2023
Ingredients
- 3 cups corn kernels about 4 cobs of corn
- 1 cup cherry tomatoes quartered
- 1 cup cucumbers diced
- ¼ cup red onion diced
- 1 cup chopped Avocado
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tsp Himalayan salt
- pepper to taste
- 1 tablespoon cilantro
- 1 tsp chaat masala
Bring a large pot of salted water to a boil and add the corn. Cook for 3 to 4 minutes or until the kernels turn bright yellow .
Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob. In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion, avocado
Drizzle the olive oil and lemon juice over the salad. Season with salt & pepper and chaat masala to taste and toss well to combine. Just before serving, sprinkle with fresh cilantro.
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