Peppery Corn and Tomato Salad

Ingredients 

• 2 cups American corn kernels
• 1 medium yellow capsicum, cut into 1 cm pieces
• 2 medium green capsicums, cut into 1 cm pieces
• 3 medium tomatoes,seeded and cut into 1 cm pieces
• 2 tablespoons lemon juice
• 15-20 black peppercorns, crushed
• 1-2 green chillies, chopped
• 1/2 cup fresh mint leaves
• Salt to taste

Method

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