Tuesday, April 10, 2012

Carrot Corn Salad

This carrot and corn salad is a favorite at our home as it's tangy and sweet too. It's also a kid friendly salad as most kids love corn as well as carrots and is not spicy. This is my entry to Manjula's Kitchen contest for April 2012  - this is definitely a healthy, colorful spring salad. 


  • 2 carrots 
  • 1 11 oz can of whole kernel sweet corn
  • 1 tomato
  • 1 cucumber
  • 1 tablespoon roasted peanuts (for garnish)
  • 1 tablespoon cilantro ( for garnish)

Salad Dressing:

  • 1 tablespoon Olive Oil
  • Juice of 1 lemon
  • 1 tsp salt
  • 1 tsp honey
  1. Peel the carrots and grate them.
  2. Drain the liquid from the can and wash corn well. Place the corn in a bowl with water and heat for 2 minutes in the microwave. (I prefer to use Green Giant Extra Sweet Niblets as the corn is juicy and sweet.). Let the corn cool.
  3. Chop the tomato. Peel and chop the cucumber.
  4. Mix the carrots, corn, tomato and cucumber together in a bowl.
  5. Mix the salad dressing ingredients together.
  6. Pour the dressing over the vegetables and mix well. Refrigerate for 1/2 an hour before serving.
  7. Garnish with roasted peanuts and cilantro and serve.  


  • You may also add 1 chopped green chili and 1/2 tsp black pepper to the dressing to make it spicy.