Welcome monsoon with these mouthwatering salad recipes!


   
Heavy downpour, windy weather and a nice company; monsoons are here! Adding to this beautiful weather, a treat with healthy munchies is all you need to enjoy this rainy season. You can try making some interesting salads at the comfort of your home. Del Monte brings amazing monsoon special salad recipes.

 Welcome monsoon with these mouthwatering salad recipes!

Corn Salad with Radishes, Jalapeño, and Lime in Del Monte Mint Mayonnaise

Corn Salad with Radishes, Jalapeño, and Lime in Del Monte Mint Mayonnaise



Ingredients-



·         1 cup corn kernels

·         4-5 red baby radish, thinly sliced

·         2 Jalapenos, chopped

·         Juice of 1 lime

·         4 tablespoon Del Monte Mint Mayonnaise

·         1 tablespoon coriander leaves

·         1 teaspoon salt

·         1 teaspoon white pepper powder



Method



·         Boil corns and keep aside.

·         Transfer the boiled corns to a plate or bowl. Add Del Monte Mint Mayonnaise, salt and pepper, give it a mix.

·         Now add radish slices, Jalapenos, coriander leaves, mix.

·         Serve immediately as evening snack, or as side.



ROASTED BELL PEPPER AND BLACK OLIVE PASTA SALAD

ROASTED BELL PEPPER AND BLACK OLIVE PASTA SALAD



Ingredients



225 gms Del Monte whole wheat Penne Rigate
200 gms ripe tomatoes, medium-diced
1 cup Del Monte black olives, sliced
fresh Mozzarella, chopped to bite sized pieces
1 red bell pepper
For the dressing:

1 tbsp balsamic vinegar
3 tbsp Del Monte extra virgin olive oil
1 garlic clove, finely chopped
salt and pepper, to taste
1/4 cup freshly grated Parmesan
1/2 cup fresh parsley, chopped


Method



·         Preheat oven to 200 C. Line a baking sheet with foil. Coat the bell pepper with some olive oil and place on baking sheet. Put baking sheet in oven and allow the bell pepper to roast for 40 minutes, rotating them half way through baking. Once the skin is charred on all sides and the bell peppers are soft, remove from oven. You could also roast bell pepper on the gas over flame, like you roast eggplants. When cool to touch, peel skin off and chop into thin strips.

·         Cook the pasta in a large pot of boiling salted water, according to the directions on the package. Drain well and allow to cool.

·         Place the pasta in a bowl and add the tomatoes (you can broil the tomatoes for that extra grilled touch in the pasta salad along with the bell pepper), black olives, mozzarella, chopped roasted bell pepper.

·         For the dressing, combine the balsamic vinegar, olive oil, garlic, salt and pepper in a food processor until almost smooth. You can also whisk by hand.

·         Pour the dressing over the pasta, add parmesan and parsley, and mix well.

·         Serve immediately or cover with plastic wrap, refrigerate and serve later.



Mexican street Corn Salad

Mexican street Corn Salad



Ingredients



·         250 grams Del Monte Corn Whole Kernel

·         1 table spoon Olive Oil

·         4 table spoon Del Monte Egg less Mayo

·         1/2 Jalapeno, sliced (optional) 2 table spoon Coriander/ Hara Dhaniya , finely chopped

·         4 cloves Garlic/ Lehsun , minced

·         1 table spoon Lemon Juice  1/2 table spoon , Smoked Paprika/ Sookhi Lal Mirch

·         2 pinch Red Chili Powder/ Lal Mirch Powder Salt/ Namak , to taste

·         



Method



·         Heat Olive oil in a skillet and saute corn kernels for 10 minutes, stirring occasionally.

·         Turn off the heat and set aside. In a bowl mix mayo with jalapeno, coriander, minced garlic, salt and lemon juice till combined.

·         Add sauteed corn kernels to the mayo mix and combine till everything incorporates well and refrigerate until chilled.

·         For serving, spoon the mixture in bowls and sprinkle some smoked paprika and chili powder