corn crunchy salad

corn crunchy salad by Selvi

Sweet corn - 1 cup
baby corn - 10 pieces, blanch or steam and cut in 1 cm length
cucumber - 2 medium size, cubed
tomato - 1 medium size, remove seeds, cubed
green capsicum - 1/2, remove seeds , cubed
red capsicum - 1/2, remove seeds, cubed
orange capsicum - 1/2, removed seeds , cubed
white channa - 1/2 cup (soak overnight, cook for a whistle)
Red kidney beans - 1/2 cup (soak overnight, cook for a whistle)
Apple - 1/2 cut in to cubes
Raw mango - 1/4 cup chopped finely

For dressing I normally use, french and greek dressing without fat. So for the party,
i used 2 tblsp of each dressing, little thyme, little oregano, 1 tblsp of olive oil mix all this thoroughly.

Now place all the beans, corn , veg in a bowl, on the top pour the dressing and mix nicely. In a salad plate or bowl, arrange lettuce leaves (keep the lettuce leaves in ice cold water for sometime, so that it will be crunchy)
then arrange the mixed vegetables, beans. Garnish with, non oil, non salt black olives. keep in the refrigerator for 4 hours, then serve.