Mushroom, corn & cilantro salad (Indian)

We had this the other night with dinner and it was very good.  Indian is one cuisine where I can be quite picky, but there are some flavors and combos that I really like.  I find that a lot of the time when I order out for Indian food it can be too heavy, but when I make it myself I can control the preparation and cook it how I like it.  When I made this I was craving corn and I happened to have mushrooms and tomatoes in the fridge, so this is what happened…

Mushroom, Corn & Cilantro Salad (Indian)

8 mushroom corn salad 300x224 Mushroom, corn & cilantro salad (Indian)

Ingredients

  • 1 can of corn (12 oz), drained and rinsed
  • 1 large tomato, chopped
  • ~8 ounces buttom mushrooms (1 container), chopped in halves
  • <1 tablespoon sesame oil
  • 2 garlic cloves, chopped
  • 1 medium onion (yellow or white), chopped – should be about 3/4 cup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • dash of garlic powder
  • 1 teaspoon chili powder
  • dash of chili flakes, if you’re feeling spicy
  • 1-2 tablespoons lemon juice
  • ~3/4 cup chopped cilantro (I used more because I love it so)
  • more salt, to taste

Directions

  1. Heat the oil in a wok over medium-high heat.  Add the garlic cloves and onion.  Saute for 1-2 minutes.  Add the spices (cinnamon, garlic powder, chili powder, chili flakes and saute some more (another 1-2 minutes).
  2. 6 mushroom corn salad 300x224 Mushroom, corn & cilantro salad (Indian)

  3. Add the corn (drained!) and tomato, and cook for another 2-3 minutes.  Add the mushrooms and cook for another 2-3 minutes (or longer if you like your mushrooms softer).  Add the lemon juice and remove from heat.
  4. Add more salt, if needed, and the cilantro.  Toss to distribute.

7 mushroom corn salad 300x224 Mushroom, corn & cilantro salad (Indian)

Serve as a side.  I think it’s best served hot, but it’s good chilled too – I ate the leftovers right from the tupperware.  You could even add some cubed firm tofu for some protein and serve it as the main dish.  Enjoy!

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9 Comments on Mushroom, corn & cilantro salad (Indian)

  1. Jenn
    4 January, 2009 at 11:41 am (5 years ago)

    that looks divine :) Thanks for sharing the recipe!

  2. Heather McD (Heather Eats Almond Butter)
    4 January, 2009 at 12:32 pm (5 years ago)

    Thanks for sharing. I love Indian food as well, but I find the restaurants tend to pour so much oil into every dish. I should try making it at home more often…I’ll just have to pick up some Naan for dipping. :)

  3. VeggieGirl
    4 January, 2009 at 12:54 pm (5 years ago)

    HOLY YUM!!!

  4. Sharon
    4 January, 2009 at 1:00 pm (5 years ago)

    Wow, great recipe! Thanks for sharing Maggie!

  5. Sagan
    4 January, 2009 at 2:53 pm (5 years ago)

    LOVE Indian food. This looks fantastic!

  6. polly
    4 January, 2009 at 3:13 pm (5 years ago)

    hi Maggie!!

    Hope you are well and loving life and yoga. ;) Stop by sometime! Just wanted to say hi and happy new year, honey! Hope you are enjoying a sweet Sunday. XOXO

  7. gary
    4 January, 2009 at 4:00 pm (5 years ago)

    looks perfect to me–we got a little bag (!!!) of cilantro at the store last week and I swear we’ll never use it all, there is so much! and it is so lovely tasting…

  8. K
    4 January, 2009 at 4:27 pm (5 years ago)

    Sounds great!! Thanks for sharing ;)