Corn salad

                                                                                                                                    CORN SALAD

INGREDIENTS

• Boiled black chickpeas [ kala chana ] – ¼ cup [optional ]
• Boiled corn – ½  cup
• Finely chopped onion – ¼ cup
• Finely chopped tomato – ¼ cup [ seedless ,remove the pulp ]
• Finely chopped green , red and yellow bell pepper – ¼  cup
• Finely chopped cucumber – ¼ cup
• Finely chopped coriander leaves as required
• Lemon juice – 1 tbsp
• Olive oil – 2 tbsp
• Pepper pwdr – ½ tsp
• Minced garlic – ½ tbsp
• Grated cheese – 1 cube
• Mayonnaise – 1 tbsp
• Vinegar – ½ tsp
• Tomato ketchup /sauce – 1 tbsp
• Salt to taste

METHOD

Make a wet dressing mixture of  vinegar + lemon juice + pepper pwdr + ketchup + garlic + olive oil + mayo + grated cheese + salt and whisk well .

In a big bowl take rest of the ingredients and mix well with clean hands .

Now pour the wet mixture and mix well or toss it.

Refrigerate for sometime .

Serve the salad chilled .

Serve with nachos or any other crispy crunchy  side dish.

I served it in taco shells with finger fries .

NOTES

1. You can also add boiled chickpea [ kabuli chana ] /paneer /tofu /cheese / purple cabbage /lettuce / jalapeno /avocado /spring onion white and green part
2. You can add little sugar .
3. I had boiled chana so I added ,you can skip it.
4. You can add spices like mixed herb /oregano /chilli flakes /roasted jeera pwdr/chaat masala/
5. Veges have to be diced finely.
6. Be careful while adding lemon juice ,as the ketchup also has tanginess.

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