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spinach corn salad
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5 from 1 vote

Spinach Corn Salad

A refreshing salad packed with nutrition. Serve chilled!
Course Healthy Salads
Cuisine World
Keyword Spinach Corn Salad
Prep Time 5 minutes
Total Time 7 minutes
Servings 5 servings
Calories 105kcal


  • 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


  • 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.


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