How to make Peppery Corn and Tomato Salad -
Three colored peppers tossed with pineapple, corn kernels and lemon juice dressing.
This recipe is from the book Salads.
Main Ingredients : American corn kernels (अमेरिकन मकई के दाने), Yellow capsicum (पीली शिमला मिर्च )
Cuisine : American
Course : Salads
You can also find more Salads recipes like Chickpea Salad With Roasted Vegetables California Pistachio Pasta Salad Chicken Tikka Thai Vegetables In Lettuce Leaf
Peppery Corn and Tomato Salad Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Peppery Corn and Tomato Salad Recipe
American corn kernels 2 cups
Yellow capsicum 1 cm pieces 1 medium
Green capsicums 1 cm pieces 2 medium
Tomatoes,seeded 1 cm pieces 3 medium
Lemon juice 2 tablespoons
Black peppercorns crushed 15-20
Green chillies chopped 1-2
Fresh mint leaves 1/2 cup
Salt to taste
Method
Step 1
Boil the corn kernels in salted water until soft. Drain thoroughly and cool.
Step 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.
Step 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.
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