Name: Roasted corn and tangy mango salad recipe by Ritu Duggal at BetterButter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3
Ingredients: Frozen corn- 1/2 cup; Beetroot (peeled and diced)- 1 medium size; Potato (boiled, peeled and diced )- 1 medium size; Mango (peeled and diced)-1 medium size; Tomato (Remove the seed and diced )- 1 medium size; Cucumber (peeled and diced ) 1/2 cup; Onion (finely chopped)- 1 small size; Grapes- 10 pieces; Olive oil- 1 tea spoon; For dressing:; Green grapes- 15 pieces; Mint leaves- 15; Green chilli- 1; Lemon juice- 1 teaspoon; For dry masala:; Salt- to taste; Black pepper-1/4 spoon; Chat masala- 1/4 spoon

Ingredients Serving: 3

Frozen corn- 1/2 cup
Beetroot (peeled and diced)- 1 medium size
Potato (boiled, peeled and diced )- 1 medium size
Mango (peeled and diced)-1 medium size
Tomato (Remove the seed and diced )- 1 medium size
Cucumber (peeled and diced ) 1/2 cup
Onion (finely chopped)- 1 small size
Grapes- 10 pieces
Olive oil- 1 tea spoon
For dressing:
Green grapes- 15 pieces
Mint leaves- 15
Green chilli- 1
Lemon juice- 1 teaspoon
For dry masala:
Salt- to taste
Black pepper-1/4 spoon
Chat masala- 1/4 spoon

Instructions

Fill a small pan with half full of water then boil it on high flame
Meanwhile fill a other bowl with a ice water then keep it aside.
Add corn in the boiled water allow it to cook for 5 minutes
Drain the corn then immediately put the corn into the ice water for 2 minutes then drain it again.
Apply same process with beetroot.
Now apply oil on the corn and roast it in a sandwich maker or a pan.
For dressing:
Put the dressing ingredients in a mixer. And mix.
Take a big bowl and put corn, beetroot, mango, potato, tomato, onion, cucumber and grapes in it.
Pour the dressing over the fruits and vegetables.
Sprinkle salt ,black pepper and chat masala according to your taste.
Then stir gently, serve immediately or store it in refrigerator for half an hour.

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