| Prep Time | 30 mins |
| Cook Time | 10 mins to boil peanuts |
| Servings |
servings
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Ingredients
Vegetables
- 1 Cup Diced cucumber
- 1 Cup Diced colored peppers 1 each of green, yellow, orange and red peppers
- 1 Cup Frozen corn No need to thaw
- 1 Cup Boiled peanuts Use raw peanuts. Boil or pressure cook for 10 mins, in salted water
- 1 Cup Diced carrots
- 1/2 Bunch Finely chopped cilantro
- 1/2 Cup Finely chopped red onions Optional; can leave out if not a fresh onion fan
- 1 Cup Diced raw/slightly ripe mango Avoid ripe mangoes
Dressing Ingredients
- 1/3 Cup Extra virgin olive oil
- 2 TSP Salt Add or reduce to taste
- 1 TSP Pepper Freshly ground, add or reduce quantity to taste
- 1/2 Cup Fresh squeezed lime or lemon juice Avoid juice from concentrate. Roughly 2 lemons or 3 limes
- 1 pinch Red chili powder if you like some heat in your salad
Variations And Additions
- 1 cup diced jicama
- 1 cup diced Granny smith apples/green apples
- 1 cup any crunchy vegetable Feel free to use any vegetable that is mild in taste, and is crunchy and can be eaten raw
- 1 cup any sprout of your choice
- 1 cup diced pineapple
Ingredients
Vegetables
Dressing Ingredients
Variations And Additions
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Instructions
- Boil peanuts in salted water until fork tender, but not mushy. About ten minutes Alternate: Add 2 cups of water, and salt to peanuts. Pressure cook for 8 minutes.
- Chop all the vegetables.
- Prepare dressing: Whisk together olive oil, lime/lemon juice, salt and pepper.
- Once peanuts are cooled, add to chopped vegetables.
- Pour the dressing over; add more if needed.
- Garnish with cilantro Refrigerate until ready to serve.
Recipe Notes
Tips:
Can be made a day ahead.
If making ahead, cut up all the vegetables except onions, if using, and store them in different ziploc bags or containers.
Salad dressing should be added a couple of hours before serving to retain crispness of the vegetables.
Serving ideas:
In tortilla cups, or with tortilla chips, on toasted papads, in lettuce wraps, ...
Variations:
Go wild with your imagination and pretty much add any fruit/vegetable that will hold its shape, is mild in taste and can be cut up uniformly! This is my most requested potluck/party salad, and how much ever I make, I always run out!
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