Baby Corn and Mushroom Salad



  • 1/2 cup fresh mushrooms
  • 1/2 cup onion cubes
  • 1/2 cup cubed babycorn
  • 3/4 cup bean sprouts
  • 1/2 cup red and green capsicum cubes
  • 1 tsp olive oil
  • 3 cloves of fine chopped garlic
  • 1 tsp finely chopped basil leaves
  • 2 tsp lemon juice
  • salt and pepper as per taste



  • Heat the oil in a pan, add ginger and saute till it browns lightly
  • Add basil leaves and mix well. Let it now cool completely.
  • Add the lemon juice, sugar, salt and pepper and mix well.

In a medium bowl, combine all the ingredients and toss lightly. Refrigerate. Just before serving add the dressing to the salad and toss well. Serve immediately.



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