Mango, Bean Sprout and Sweet Corn Salad

Raw mango, sprouted mung beans, sweet corn kernels and carrots salad tempered with mustard seeds and red chilli powder with a twist of lemon.

½ cup Mung Bean Sprouts
½ cup finely chopped raw mango
½ cup sweet corn kernels
½ cup finely chopped carrots
2 tablespoons finely chopped coriander leaves/cilantro
2 teaspoons lemon/lime juice
Salt to taste
2 teaspoons grated coconut (optional)

For tempering:
1 tablespoon coconut oil
½ teaspoon mustard seeds
½ teaspoon to 1 teaspoon red chilli powder (depending upon how hot your want your salad)
¼ teaspoon hing/asafetida

View the full recipe at Curry and Vanilla →