Mung Bean Sprouts, Mango and Sweet Corn Salad | How to make Mung Bean Sprouts, Mango and Sweet Corn Salad

By Vanitha Bhat  |  23rd Dec 2018  |  
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  • Mung Bean Sprouts, Mango and Sweet Corn Salad, How to make Mung Bean Sprouts, Mango and Sweet Corn Salad
Mung Bean Sprouts, Mango and Sweet Corn Saladby Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

0

0

About Mung Bean Sprouts, Mango and Sweet Corn Salad Recipe

Bean sprouts, Mango and Sweet Corn salad is a healthy combination of high protein sprouted mung beans, tangy raw mango and crunchy sweet corn with a spicy tempering of chilli powder and mustard seeds. It gives a healthy element to any meal.

Mung Bean Sprouts, Mango and Sweet Corn Salad

Ingredients to make Mung Bean Sprouts, Mango and Sweet Corn Salad

  • ½ cup Mung Bean Sprouts
  • ½ cup finely chopped raw mango
  • ½ cup sweet corn kernels
  • ½ cup finely chopped carrots
  • 1/4 cup finely chopped tomatoes
  • 2 tablespoons finely chopped coriander leaves/cilantro
  • 2 teaspoons lemon/lime juice
  • salt to taste
  • 2 teaspoons grated coconut (optional)
  • For tempering:
  • 1 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon to 1 teaspoon red chilli powder (depending upon how hot your want your salad)
  • ¼ teaspoon hing/asafetida

How to make Mung Bean Sprouts, Mango and Sweet Corn Salad

  1. Boil the sweet corn kernels till tender, about 5 to 8 minutes; let cool. In a mixing bowl, add boiled corn, chopped mangoes, chopped carrots, chopped tomatoes, mung bean sprouts and finely chopped coriander leaves.
  2. Add salt to taste, lemon juice and if using, grated coconut. Give it a good stir.
  3. Prepare the tempering: In a small saucepan, heat oil. Once the oil is hot, add mustard seeds. Mustard seeds will start to splutter and crackle. Now, add red chilli powder and asafetida and immediately remove from flame or heat.
  4. Add this tempering to the mixed salad and toss well. Serve crunchy, spicy, healthy mango, sprouts and corn salad at room temperature or as I love it, slightly chilled. Enjoy!!

My Tip:

If you do not have mango, you can omit it. Feel free to add any vegetable of your choice like cucumbers, capsicum or bell pepper, onions, beetroot etc. Addition of roasted peanuts or even cashew nuts add more crunch. Instead of chopping, carrots and mango can be grated and added. Instead of red chilli powder, you can spice up the salad with a few finely chopped jalapenos. To make mung bean sprouts, just soak the whole mung beans in water for about 4 to 6 hours and then drain. Keep these in a closed container for about 8 hours or even overnight in a warm place and you will notice small sprouts coming out of the beans. The longer you leave them, the longer these sprouts get. Make sure to sprinkle water on them if you feel they are too dry).

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