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Home » Salad & Chutney » Spinach Corn Salad recipe with Yogurt

Jun 4, 2017 · Modified: Jan 5, 2018 by Mariam Sodawater · This post may contain affiliate links. Leave a Comment

Spinach Corn Salad recipe with Yogurt

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5 from 1 vote

Step by step recipe of Spinach Corn Salad recipe with yogurt with photos.

spinach corn salad

I had this salad years ago at my friend's place. This spinach corn salad with yogurt was served chilled.  And the crispy chilled spinach leaves paired with corn's sweetness were delightful. Because this salad has yogurt-based dressing it makes it tasty without being too heavy. The recipe is really simple and easy to make. Any salad lover would find this salad interesting especially when there is no cream, cheese, or mayonnaise and it is still yummilicious.

Benefits of spinach

Spinach is a leafy vegetable packed with Vitamins A, B, C, and K. It also contains minerals like potassium, calcium, magnesium, iron, and magnesium. Along with that, its low cholesterol and high fiber content make it an amazing vegetable for skin, hair, and nail growth. It improves overall body health and prevents many ailments by lowering blood pressure, preventing heart problems, preventing cancer, improving bone health, and helping diabetic management. However, people with high Uric acid should avoid spinach.

How to make Spinach sweet Corn Salad

Start with seasoning the yogurt with salt, pepper, sugar, and cumin powder. Mix well.

Add sweet corns.

Next, add spinach.

Mix well and chill. I keep the spinach corn salad in the freezer for 15 minutes before serving.

Spinach Sweet Corn Salad

Some other healthy salad recipes are

  • Potato raita
  • Tang salad
  • Cucumber yogurt salad
  • Mango cucumber salad
  • Aloo chana chaat
spinach corn salad

Spinach Corn Salad

A refreshing salad packed with nutrition. Serve chilled!
5 from 1 vote
Print Pin
Prep: 5 minutes
Total Time: 7 minutes
Servings : 5 servings
Calories: 105kcal
Author: Mariam Sodawater
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Ingredients

  • 250 gm spinach, stems removed and washed (palak)
  • 1 ½ cup greek yogurt, (gari dahi)
  • ½ teaspoon pepper powder , (kali mirch)or less
  • ½ teaspoon cumin, roasted and grounded (bhuna kutta zeera)
  • 1 tablespoon sugar, (cheeni)
  • salt , to taste
  • 1 ½ cup sweet corn, (bhutta) boiled and cooled (I used frozen
  • 1 cup cucumber

Instructions

  • Wash spinach. Put two to three cuts into large leaves to make them bite size chunks. Set aside.
  • In a large bowl mix yogurt with salt, sugar, cumin and black pepper. Mix well.
  • Add corn, cucumber and spinach. Mix all together. Store in fridge. Place in the freezer 15 minutes before serving. Serve chilled.

Nutrition Information

Calories: 105kcal ,Carbohydrates: 17g ,Protein: 9g ,Fat: 1g ,Saturated Fat: 1g ,Trans Fat: 1g ,Cholesterol: 3mg ,Sodium: 63mg ,Potassium: 508mg ,Fiber: 2g ,Sugar: 7g ,Vitamin A: 4917IU ,Vitamin C: 18mg ,Calcium: 123mg ,Iron: 2mg
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Hi, I’m a Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

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