Peppery Corn And Tomato Salad Three colored peppers tossed with pineapple, corn kernels and lemon juice dressing. By Sanjeev Kapoor 22 Jul 2014 in Recipes Veg New Update Main Ingredients American corn kernels , Yellow capsicum, Cuisine Mexican Course Salads Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Sweet & Sour Level of Cooking Easy Others Veg Ingredients list for Peppery Corn And Tomato Salad 2 cups American corn kernels 1 medium Yellow capsicum, 1 cm pieces 2 medium Green capsicums, 1 cm pieces 3 medium Tomatoes, seeded ,1 cm pieces 2 tablespoons Lemon juice 15-20 Black peppercorns, crushed 1-2 Green chillies, chopped 1/2 cup Fresh mint leaves to taste Salt Method Boil the corn kernels in salted water until soft. Drain thoroughly and cool. You may also use precooked canned corn kernels or sweet corn niblets. Wash them thoroughly before use. In a bowl, combine the corn kernels, yellow and green capsicums, tomatoes and pineapple. Stir in lemon juice, crushed black peppercorns, green chillies and mint leaves and mix well. Arrange the salad in a serving dish and chill in the fridge before serving. Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article