Name: Corn Pomegranate Salad
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 20
Cuisine: South Indian
Ingredients: 10 cups Corn Kernels (boiled or steamed); 10 cups Pomegranate Seeds or Grated Carrot (deseeded); 5 cups Cucumber (finely chopped); 5 cups Tomatoes (finely chopped); 2.5 cups Onions (finely chopped); 1 cup Coriander Leaves (finely chopped); 0.5 cup Olive Oil (for dressing); 0.25 cup Lemon (for dressing); 5 tablespoons Chaat Masala (adjust to taste); 2.5 teaspoons Salt (adjust to taste); 2.5 teaspoons Coriander Seeds (adjust to taste)

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How to Prepare

In a large mixing bowl, combine the boiled corn kernels and pomegranate seeds.
Add the chopped cucumber, tomatoes, and red onion to the bowl.
In a small bowl, whisk together olive oil, lemon juice, chaat masala, salt, and pepper to make the dressing.
Pour the dressing over the salad mixture and toss well to coat evenly.
Garnish with chopped coriander leaves and serve immediately.

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