Asian Style Bean Sprout & Corn Salad Recipe
An absolutely simple salad recipe with bean sprouts and sweet corn with lemony mustard sauce dressing. Serve it as appetizer at your dinner parties, pack it in lunch boxes or just eat it as is.
This Bean Sprout & Corn Salad Recipe is a delicious blend of bean sprouts, star fruit, steamed corn and green leaves like lettuce or any other salad leaves.
You can skip the star fruit and get on with making the salad with all the other ingredients.
This salad is made sweet and tangy its sweet and tangy, refreshing and delicious. Perfect for summertime dinner with friends.
Serve Bean Sprout & Corn Salad Recipe with Israeli Couscous Minestrone Soup Recipe and Classic Grilled Tomato Cucumber Chutney Sandwich Recipe for a filling dinner.
If you are looking for more salad recipes, here are a few more
Note: Pour the dressing into the salad only when you are ready to serve. So essentially you can toss the salad ingredients and refrigerate it (covered) and once you are ready, toss the dressing into the salad and serve immediately for the best flavor.
30 M
0 M
30 M
3 Servings
Ingredients
- 200 grams Bean Sprouts
- 100 grams Star fruit , roughly chopped
- 1/4 cup Sweet corn , steamed
- 1 Red Bell pepper (Capsicum) , finely chopped
- 2 Spring Onion (Bulb & Greens) , finely chopped
- Iceberg lettuce , small bunch, roughly torn Ingredients for dressing
- 1 Lemon , juiced
- 2 teaspoons Mustard sauce
- 1 teaspoon Sesame (Gingelly) Oil
- 1 teaspoon Soy sauce
- 2 teaspoons Honey
- 1 teaspoon Sesame seeds (Til seeds) , toasted
- Red Chilli flakes , as needed
- 1 Dry red chilli , finely chopped
- 1 pinch Garlic powder
- Salt , to taste
How to make Asian Style Bean Sprout & Corn Salad Recipe
To begin making the Bean Sprout & Corn Salad Recipe, we will first light cook the bean sprouts by tossing it in a wok.
Heat a teaspoon of oil in a wok on medium heat; add in the spring onions, the red peppers, and the bean sprouts. Stir fry on high heat for a couple of minutes until just about cooked.
Turn off the heat and transfer the sprouts to a large salad bowl and allow it to cool. Add in the remaining salad ingredients- star fruit, roughly chopped, steamed sweet corn and green salad leaves. Cover and keep the bowl in the fridge.
Prepare the dressing for the salad, by combining all the ingredients in a bowl - lemon juice, mustard sauce, sesame oil, soy sauce, honey, toasted sesame seeds, chilli flakes, chopped red chilli, garlic powder and salt to taste, whisk it well.
Add the dressing and toss the salad. Check for the salt and spice levels and adjust to suit your taste.
Serve Bean Sprout & Corn Salad Recipe with Israeli Couscous Minestrone Soup Recipe and Classic Grilled Tomato Cucumber Chutney Sandwich Recipe for a filling dinner.
Shruti J
Shruti is no chef, but she loves adapting recipes and taking the recipe to a new level. She is a big-time food lover, but a break in professional career made her dig into the culinary world much more than before! She enjoyed a migration from "Food Lover" to "Food Blogger". Visit http://myownfoodcourt.blogspot.com for sights & and smells of Indian and World dishes.
