Cumin Spiced Corn Salad

Early Morning and  Evening Nip in the air is indicating the end of one more summer and we are knocking on the doors of winter. Winter for us means less of cool summer salads and more of warm soups , hearty breads and many more seasonal veggies to experiment with.

Ours is a veggie lover family. Riots of vibrant colours which is created by mix of various vegetables excites all of us so naturally salad is a must at table either as side or sometimes it becomes the main meal in itself specially on the days when its just me who is having lunch at home.

This is a Salad with the forkable freshness… as well as delightful combination of delicious flavors and aromas. Just the right amount of heat by the addition of chili flakes and earthy aroma of roasted cumin powder. Even My son who is not a corn lover had a bowl full and still wanted another helping that convinces me that this must be good.

I served it with Simple wholewheat garlic bread with herbed butter and it was a great weekend brunch which we enjoyed outside on our terrace.

Prep Time: 10 Minutes            Cooking Time: 10 Minutes                                           Serves: 2 persons Serving Suggestion: Great meal in itself or pair it with a warm soup. Add this recipe to ZipList! _________________________________________________________________________ Ingredients 1 Tbsp citrus flavoured oil 1 tsp white vinegar 1/2 tsp lemon juice 1 tsp honey ½ tsp sea salt ½ tsp roasted cumin powder 1/2 tsp red chili flakes For Salad 1 cup fresh/frozen corn kernel 1 cucumber, chopped 1 tomatoes, chopped 1/4 cup chopped avocado ¼ cup chopped white radish  Directions Chop cucumber and tomatoes and white radish. Cook/thaw frozen corn by cooking in microwave for 2-3 minutes. Mix all these vegetables in a big bowl and in a smaller bowl whisk all the ingredients of salad dressing. When you are ready to serve it pour dressing over vegetables and chill in refrigerator to absorb all the flavours.