Ingredients and Method to make Peanut Salad
2 cups cooked corn
2 cups dry roasted unsalted peanuts without skin
2 large carrots grated
2 to 3 mini cucumbers with skin cut into small pieces
salt to taste
2 jalapenos cut fine (or to taste) (see notes)
1 tsp oil (see notes)
juice of half a lemon ( or to taste)
2 to 3 tbsp finely cut cilantro (coriander leaves) for garnish.
In a large bowl assemble cooked corn, cut cucumbers and grated carrots and mix well.
Heat oil in a small pan and add jalapenos to it, when the jalapenos sizzle a little remove and pour this oil+jalapenos on the assembled vegetables.
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Add peanuts, salt to taste and mix well. Garnish with lemon juice and cilantro leaves and mix well.
Keep the salad covered for about 30 minutes or so. Serve chilled or at room temperature.
Notes:
Jalapenos can be substituted with Thai or Indian variety of green chilies. If using green chilies, one might be sufficient in place of two jalapenos since jalapenos tend to have less heat (spiciness) as compared to green chilies. Adjust the use of green chilies/ jalapenos to taste to achieve required level of heat. My salad is a bit mild since we like it that way:)
If completely avoiding the use of jalapenos/ green chilies the use of oil can also be excluded
Suggested variation:
Finely cut red / yellow onions can be added to this salad too :)
