Juicy sweet corn and capsicum dressed in vinaigrette and garnished with tomatoes and spring onions, the American Sweet Corn Salad offers a perfect blend of sweet and tangy flavours, juicy and crunchy textures, in one delightful bowlful. This salad is best enjoyed cold, so prepare it a little ahead of meal-time and pop it into the fridge.
|Boiled sweet corn kernels||3 Cup (48 tbs) (makai ke dane)|
|Chopped spring onions||1/2 Cup (8 tbs) (whites and greens)|
|Tomato cubes||1/2 Cup (8 tbs)|
|Capsicum cubes||1/2 Cup (8 tbs)|
|For the vinaigrette dressing:|
|Olive oil||2 Tablespoon|
|Mustard powder||1/2 Teaspoon (rai / sarson)|
|Freshly ground black pepper||To Taste (kalimirch)|
1. Combine the sweet corn, spring onions, tomatoes and capsicum in a deep bowl and mix well.
2. Pour the vinaigrette dressing over the salad, toss well and refrigerate for at least an hour.
3. Serve chilled.