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Peppery Corn and Tomato Salad

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

New Update
Main Ingredients American corn kernels , Yellow capsicum
Cuisine American
Course Salads
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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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

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  1. Boil the corn kernels in salted water until soft. Drain thoroughly and cool.
  2. 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.
  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.

Nutrition Info

Calories 490
Carbohydrates 94.2
Protein 19.6
Fat 4.1
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