Chick Peas Corn Salad
Chick peas corn salad with a dressing that is predominant with Indian flavors.
For the salad:
- Chick peas - 1/2 cup cooked
- Sweet corn - 1/4 cup
- Cucumber - 1/4 cup chopped
- Tomato - 1/4 cup chopped
For the dressing:
- Cumin seeds – 1/4 tsp
- Extra virgin olive oil - 2 tsp
- Lemon Juice - 1 tsp
- Black salt - to taste
- Black pepper - to taste
Make the dressing:
Heat cumin seeds in a small skillet and roast over low flame tossing it continuously for its flavor to release. Let it become brown.
Take it off the stove and let it cool. Grind to a powder in a mixer jar and keep aside.
in a small bowl, mix together extra virgin oil, lemon juice, black salt, pepper and roasted cumin powder and whisk well.
Whisk well till it emulsifies well and keep aside.
Make the chick peas corn salad:
In a mixing bowl, add cooked chick peas, corn nibblets, tomato and cucumber.
Add the dressing to the bowl and toss well for the dressing to coat well.
Serve immediately or you can also serve it chilled after resting it in the refrigerator for an hour.