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Photo of Mung Bean Sprouts, Mango and Sweet Corn Salad by Vanitha Bhat at BetterButter

Mung Bean Sprouts, Mango and Sweet Corn Salad

Vanitha Bhat
15 minutes
Prep Time
10 minutes
Cook Time
3 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Indian
  • Salad

Ingredients Serving: 3

  1. ½ cup Mung Bean Sprouts
  2. ½ cup finely chopped raw mango
  3. ½ cup sweet corn kernels
  4. ½ cup finely chopped carrots
  5. 1/4 cup finely chopped tomatoes
  6. 2 tablespoons finely chopped coriander leaves/cilantro
  7. 2 teaspoons lemon/lime juice
  8. Salt to taste
  9. 2 teaspoons grated coconut (optional)
  10. For tempering:
  11. 1 tablespoon coconut oil
  12. ½ teaspoon mustard seeds
  13. ½ teaspoon to 1 teaspoon red chilli powder (depending upon how hot your want your salad)
  14. ¼ teaspoon hing/asafetida


  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!!

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