Watermelon-Corn Salad

Ingredients:

Watermelon - 2 cups (cut into small cubes, seeds removed)
Sweet Corn - 1 cup (boiled)
Mint Leaves - 8–10 (finely chopped, for freshness)
Lemon Juice -1 tsp
Black Salt and Chaat Masala - To taste
Black Pepper Powder - 1 pinch (for a mild kick)

Method:

1. First, place the cubed watermelon pieces and the boiled sweet corn into a large mixing bowl.
2. Now, add the finely chopped fresh mint leaves. Mint is the soul of this salad, providing an extra cooling sensation for the stomach during the summer heat.
3. Sprinkle black salt and chaat masala (to taste), a pinch of black pepper powder, and squeeze fresh lemon juice over the mixture.
4. Finally, using a spoon, gently toss all the ingredients together with a light hand to ensure the watermelon cubes remain intact while the spices are thoroughly blended.
5. This salad is best enjoyed when served chilled. Once prepared, place it in the refrigerator for 15–20 minutes. When it has thoroughly chilled, transfer it to a bowl and satisfy your light hunger deliciously and healthily.