Peppery Corn And Tomato Salad

Three colored peppers tossed with pineapple, corn kernels and lemon juice dressing.

New Update
Peppery Corn And Tomato Salad
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


  1. 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.
  2. Wash them thoroughly before use. In a bowl, combine the corn kernels, yellow and green capsicums, tomatoes and pineapple.
  3. 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.