Grilled Corn Bhel
Bhel is the closest that many Indians will come to eating some type of salad. We traditionally don't eat a lot of fresh leafy greens. Our greens tend to be dark and fibrous (think mustard greens instead of baby spinach) and lend better to stewing instead of salads. Typically served by street vendors, bhel is a "salad" of puffed rice, crispy chickpea noodles, wheat crackers (puris), chiles, onions, cilantro, peanuts, and potatoes dressed with chutney and the occasional dollop of cold sweetened yogurt. My bhel-inspired corn salad keeps the crunch factor with homemade corn poha (you can substitute store-bought corn flakes) and adds grilled corn kernels, cucumbers, tomatoes, herbs, and a three-minute cumin-lime vinaigrette.