Baby Corn Salad Recipe

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Course:
Brunch
Preparation Time:
10 minutes
Cuisine:
Chinese Cuisine
Equipments:
Chopping board, Bowl, Knife, Salad Bowl
Skill Level:
Quick And Easy

Baby Corn Salad Ingredients

For the Salad:

  • Red pepper - One
  • Yellow pepper - One
  • Red onion - One Small 
  • Cucumbers - Four
  • Carrot - one
  • Baby corn - 15-20 pieces chopped up 

For the Dressing: 

  • Vinegar - ¾ cup
  • Sugar - ¾ cup
  • Olive Oil - ¾ cup
  • Water - 4 table spoons of water
  • Salt - 1.5 table spoons of salt or to taste

Preparation Method for Baby Corn Salad Recipe

  • Start with boiling some water in a pan. Once it boils add some salt and then the baby corn. This will make the baby corn tender and ready to fry. 
  • If you want it to cook better, it’s best to let it boil without a cover. 
  • Once the baby corn is tender, drain the rest of the water. 
  • The drained water can be used as broth to make soup or to cook other items. It is high in nutritional content and is best not wasted.
  • Chop up the baby corn into smaller pieces or diagonally as you’d prefer.
  • Cube the cucumbers into pieces that are easy to pick up on a fork.
  • Grate or slice the carrots into thin slices.
  • Slice up the yellow and red peppers into slender small pieces.
  • Cut the onions up either finely or just slice them thin. 
  • Mix the dressing in a bowl separately by starting with the water and oil first. 
  • Add the vinegar, sugar and salt to it. 
  • Once the dressing has a consistent flow to it, let it sit. 
  • Mix all the vegetables into a bowl and then pour the dressing over it. 
  • Serve cold.