Whole Wheat Salad with Corn and Peanuts
by Tarla Dalal
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Added to 7 cookbooks
This recipe has been viewed 5882 times
This is a totally unique salad that will sweep you off your feet! Whole wheat has a very interesting mouth-feel, quite like cooked barley.
This combines beautifully with sweet corn and peanuts, to give you a multi-textured salad with a bit of crunch and a bit of chewiness.
A dash of lemony dressing boosts the flavour of the Whole Wheat Salad with Corn and Peanuts, while a garnish of fresh grated coconut gives it a fabulous facelift. In fact, you will find that the salad just doesn’t taste so good without the garnish of coconut, which is therefore a must-do.
Enjoy the salad as it is or just wrap it up in Whole Wheat Mexican Tortillas or stuff it in a Pita Bread for a satiating meal.
- Soak the whole wheat with enough water in a deep bowl overnight.
- Combine the wheat with enough water in a pressure cooker, mix well and pressure cook for 6 to 7 whistles or till it is completely cooked.
- Allow the steam to escape before opening the lid. Drain well.
- Combine the cooked wheat, sweet corn and peanuts with the dressing in a deep bowl and mix well.
- Garnish it with coconut and serve immediately.
Nutrient values per serving
|Vitamin A||86 mcg|
|Vitamin B1||0.4 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||5.9 mg|
|Vitamin C||2.2 mg|
|Folic Acid||21.8 mcg|
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