Peppery Corn and Tomato Salad Three colored peppers tossed with pineapple, corn kernels and lemon juice dressing. By Sanjeev Kapoor 02 Nov 2015 in Recipes Course 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 Advertisment 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 Advertisment 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. Nutrition Info Calories 490 Carbohydrates 94.2 Protein 19.6 Fat 4.1 #Salt 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