Good For Health : A Bowl Of Corn And Pepper Veggie Salad |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This is Chef Sanjeev Kapoor's recipe from Young Times. Preparation time includes refrigeration time. I love mint leaves and they add a special flavour to this salad. Let your taste buds enjoy! Ingredients:
2 cups corn kernels |
1 medium yellow bell pepper, washed,halved,de-seeded and diced into 1 cm sized pcs (optional) |
2 medium green bell peppers, washed,halved,de-seeded and diced into 1 cm sized pcs |
4 slices pineapple, drained,if using tinned,cut into 1 cm size pieces |
3 medium tomatoes, washed,quartered,de-seeded and diced into 1 cm size pieces |
1 -2 green chili, washed and chopped |
15 -20 whole black peppercorns, crushed |
1/2 cup fresh mint leaves, cleaned,washed and chopped |
salt |
2 tablespoons lemon juice |
Directions:
1. Boil corn kernels in salted water until soft.
2. Drain thoroughly.
3. Cool.
4. You may also use pre-cooked, canned corn kernels or sweet corn niblets.
5. Wash thoroughly before use.
6. Combine corn kernels, yellow pepper, green pepper, tomato and pineapple in a serving bowl.
7. Stir in lemon juice.
8. Add crushed peppercorns, salt, green chillies and mint leaves.
9. Toss with a spoon.
10. Refrigerate.
11. Serve chilled.
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