Roasted corn and tangy mango salad | How to make Roasted corn and tangy mango salad

5.0 from 1 review
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By Ritu Duggal
Created on 19th Apr 2017
  • Roasted corn and tangy mango salad, How to make Roasted corn and tangy mango salad
Roasted corn and tangy mango saladby Ritu Duggal
  • Roasted corn and tangy mango salad | How to make Roasted corn and tangy mango salad (2 likes)

  • 1 review
    Rate It!
  • By Ritu Duggal
    Created on 19th Apr 2017

About Roasted corn and tangy mango salad

This healthy salad is good for your mid meal.

Roasted corn and tangy mango salad is one dish which makes its accompaniments tastier. With the right mix of flavours, Roasted corn and tangy mango salad has always been everyone's favourite. This recipe by Ritu Duggal is the perfect one to try at home for your family. The Roasted corn and tangy mango salad recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Roasted corn and tangy mango salad is 25 minutes and the time taken for cooking is 15 minutes. This is recipe of Roasted corn and tangy mango salad is perfect to serve 3 people. Roasted corn and tangy mango salad is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Roasted corn and tangy mango salad. So do try it next time and share your experience of cooking Roasted corn and tangy mango salad by commenting on this page below!

  • Prep Time25mins
  • Cook Time15mins
  • Serves3People
Roasted corn and tangy mango salad

Ingredients to make Roasted corn and tangy mango salad

  • Frozen corn- 1/2 cup
  • Beetroot (peeled and diced)- 1 medium size
  • Potato (boiled, peeled and diced )- 1 medium size
  • Mango (peeled and diced)-1 medium size
  • Tomato (Remove the seed and diced )- 1 medium size
  • Cucumber (peeled and diced ) 1/2 cup
  • Onion (finely chopped)- 1 small size
  • Grapes- 10 pieces
  • Olive oil- 1 tea spoon
  • For dressing:
  • Green grapes- 15 pieces
  • Mint leaves- 15
  • Green chilli- 1
  • Lemon juice- 1 teaspoon
  • For dry masala:
  • Salt- to taste
  • Black pepper-1/4 spoon
  • Chat masala- 1/4 spoon

How to make Roasted corn and tangy mango salad

  1. Fill a small pan with half full of water then boil it on high flame
  2. Meanwhile fill a other bowl with a ice water then keep it aside.
  3. Add corn in the boiled water allow it to cook for 5 minutes
  4. Drain the corn then immediately put the corn into the ice water for 2 minutes then drain it again.
  5. Apply same process with beetroot.
  6. Now apply oil on the corn and roast it in a sandwich maker or a pan.
  7. For dressing:
  8. Put the dressing ingredients in a mixer. And mix.
  9. Take a big bowl and put corn, beetroot, mango, potato, tomato, onion, cucumber and grapes in it.
  10. Pour the dressing over the fruits and vegetables.
  11. Sprinkle salt ,black pepper and chat masala according to your taste.
  12. Then stir gently, serve immediately or store it in refrigerator for half an hour.
My Tip: Eat healthy and tasty food.

Reviews for Roasted corn and tangy mango salad (1)

Suman Yadav7 months ago
yummy!
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