Corn Sprouts Salad
Corn Sprouts Salad is a colorful and healthy salad that is perfect for lunch or as a light dinner. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. It is rich in fiber, protein, and vitamins, thanks to the corn sprouts and vegetables. However, people with a corn allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
49 kcal
Protein
1 g
Carbs
11 g
Fat
0 g
Fiber
2 g
Ingredients
Corn Kernels
100 gm (100g)
Carrot
0.25 cup, grated (50g)
Cucumber
0.25 cup, chopped (50g)
Tomato
0.25 cup, chopped (50g)
Red Onion
0.25 cup, chopped (50g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
Sprouting Corn :
Soak the corn kernels overnight or for at least 8 hours.
Rinse the soaked corn kernels thoroughly and drain the water.
Place the corn kernels in a large container and cover them with a clean cloth.
Rinse the corn kernels twice a day with water and drain the water.
After 2-3 days, the corn kernels will begin to sprout.
Cooking Steps
In a large bowl, combine the corn sprouts, grated carrot, chopped cucumber, tomato, and onion.
Add the lemon juice, salt, and pepper. Mix well.
Garnish with fresh coriander leaves and serve.