Name: Black Chick Peas And Corn Salad With ACV Dressing recipe by Shyamala Kumar at BetterButter
Prep time: 720 min
Cook time: 30 min
Total time: 750 min
Yield: 6
Ingredients: Black Chickpeas/ kala Chana - 1/2 cup; Sweet Corn - 1/2 cup, frozen; Potatoes - 1/4 cup, peeled, finely cubed; Cucumber - 1/4 cup, finely cubed; Fresh Basil Leaves - 2 tsp, finely chopped; Organic Apple Cider Vinegar - 1 tsp; Salt and pepper to taste

ABOUT Black Chick Peas And Corn Salad With ACV Dressing RECIPE

A simple but wholesome salad that is healthy and refreshing with loads of proteins, vitamins and minerals. A great option to have during vrat. This power-packed salad calls for boiled black chickpeas, boiled potatoes, blanched corn, cubed cucumber, a hint of fresh basil leaves and a unique dressing with apple cider vinegar that renders a sharp, distinct flavour and slight tanginess to the salad. If you can't include apple cider vinegar in your vrat/upawaas meals, substitute it with lemon juice.

Ingredients Serving: 6

Black Chickpeas/ kala Chana - 1/2 cup
Sweet Corn - 1/2 cup, frozen
Potatoes - 1/4 cup, peeled, finely cubed
Cucumber - 1/4 cup, finely cubed
Fresh Basil Leaves - 2 tsp, finely chopped
Organic Apple Cider Vinegar - 1 tsp
Salt and pepper to taste

Instructions

Soak black chickpeas overnight and cook them with salt in pressure cooker for 5-6 whistles. Drain and let them cool.
Boil finely chopped potatoes. Drain excess water and let it cool. The chickpeas and potatoes should be soft but firm in shape.
Blanch the frozen sweet corn. If your are using fresh sweet corn, pressure cook them and add.
Mix a tsp of apple cider vinegar, salt and pepper in a bowl.
In a large bowl, mix boiled chickpeas, sweet corn, potatoes, carrot, fresh basil leaves and drizzle the dressing over the salad. Toss it well and serve.

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