Baby corn and basil salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Pepper and Rice Salad , Carrot and Orange Salad

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  • 100 gms - baby corn
  • 75 gms - broccoli
  • 75 gms - tomatoes
  • 3 gms - fresh basil
  • 3 gms - black peppercorns, crushed
  • 2 gms - cayenne pepper
  • 20 ml - olive oil
  • 10 ml - balsamic vinegar
  • 5 ml - white wine vinegar
  • Salt to taste

How to Make Baby corn and basil salad

  • Blanch the baby corn, broccoli florets and tomatoes individually and steep in ice cold water.
  • Drain and keep aside.
  • In a separate bowl, mix together the salt, crushed black peppercorns, balsamic vinegar, white wine vinegar and olive oil.
  • Whisk together vigorously to emulsify all the ingredients.
  • Trickle the dressing over the blanched vegetables and arrange in a platter.