TANGY CORN SALAD

Reading through loads of material on the right foods to combine for maximum absorption of nutrients, I got inspired to create this colorful salad.

And then, looking for something snazzy to serve it in, so that a bite is a big mouthful especially for the small-mouthed men in my family who dare to try to prove a point to the women-folk-  a crinkly-eyed, devilish and creative me wracked my brain till I came up with my beetroot canape`s.

Oh! The power of a woman home-cook.

I could imagine the fun my daughter and I would have at their expense.




tangy corn salad in beetroot canape`s

Well, so as I created beetroot canape`s to serve my corn salad in, I got more and more excited about them. They were nutritious and had that fun element (recipe to follow). They also added the required amount of oil to the greens for absorption of vitamin K present in them. I have talked about this in my previous post Spinached broccoli, okra and bell pepper.

Food combining is a very important aspect of healthy eating. Proteins take the longest to be digested while fruits remain for the shortest duration in our guts. They require different enzymes, acids etc. for digestion.

Keeping together similar foods is sensible, but not always possible. I tried my best to combine the right foods but gave in to the taste buds and added a little wheat flour in the form of the canape`s. It adds texture and taste.
You can serve it on corn crisps instead.
Serve this salad in canape`s at a cocktail party or as a starter at a dinner party or just munch at it while watching your favourite TV show.

tangy corn salad in spinach and beetroot canape`s.

Yellow corn contains high concentrations of the antioxidant carotenoids especially zeaxanthin and lutein.
Corn is a good source of fiber with insoluble fibre more than the soluble fiber thereby needing more chewing. Corn can support the growth of friendly bacteria in our large intestines which transforms it into SCFAs which are short chain fatty acids. This process helps in supplying energy to the intestinal lining cells and keeps them healthy.

TANGY CORN SALAD

Ingredients:
.Corn kernels.............................1 cup
.Water.......................................1 cup
.Salt...........................................1 tsp.

.Lettuce.....................................1/4th cup, finely shredded
.Coriander leaves.......................2 Tbsp., tightly packed, finely chopped
.Mint leaves...............................1 Tbsp., tightly packed, finely chopped
.Chinese celery leaves................2 Tbsp., lightly packed, finely chopped
.Carrot......................................2 Tbsp., finely chopped
.Celery stick..............................2 Tbsp., finely chopped
.Red bell pepper........................2 Tbsp., finely chopped
.Yellow bell pepper....................1 Tbsp., finely chopped
.Onion.......................................1/4th cup, finely chopped
.Cucumber.................................2 Tbsp., finely chopped
.Beetroot....................................2 Tbsp. boiled and finely chopped
.Fresh red chili............................1/4th tsp. very finely chopped
.Yogurt(optional)........................1/4th cup. well beaten

For the dressing:
.Spicy coriander dip....................1 Tbsp.
.Honey(optional).........................1 tsp.
.Lemon juice...............................2 tsp.
.Black salt...................................1 pinch
.Roasted cumin seed powder.......1 tsp.
.Black pepper powder.................1/8th tsp.


tangy corn salad

.Salt.............................................to taste

Method:

.Boil together corn, water and salt.

.Drain and rinse. Drain thoroughly.

.In a bowl add the corn and all the chopped vegetables and leaves.

.Mix well.

For the dressing:
.Mix together all the ingredients. Add honey if liked.

How to proceed:

.Add the dressing to the salad mixture and serve as is.

 OR

.Serve in beetroot canapes layered with well-beaten yogurt.

Note:
.If serving in canape`s, put them in just before serving or else the
 canape`s will get soggy.
.I have used bird's eye chili for this recipe which makes it tangy but addition of yogurt cools the heat

 down. You can use a milder red chili to suit your tastebuds.

 Read more about chili in my post Sago Crusted Stuffed Chili Croquettes.