Good For Health : A Bowl Of Corn And Pepper Veggie Salad

READY IN: 3hrs 20mins
Recipe by Charishma_Ramchanda

This is Chef Sanjeev Kapoor's recipe from Young Times. Preparation time includes refrigeration time. I love mint leaves and they add a special flavour to this salad. Let your taste buds enjoy!

Top Review by ellie_

Very good and different salad that we enjoyed. Although I made several changes to this recipe including using one can of pineapple chunks, only one tomato (instead of three) and lemon pepper (instead of peppercorns) this salad stayed basically the same as the original recipe adjusting for personal taste and what ingredients I had on hand. I think this salad will be perfect for a pot luck dinner especially since it is a great make-ahead salad and different from the typical pot luck fare. Thanks Char for another wonderful vegetarian delight that will be a regular in my kitchen.

Ingredients Nutrition

Directions

  1. Boil corn kernels in salted water until soft.
  2. Drain thoroughly.
  3. Cool.
  4. You may also use pre-cooked, canned corn kernels or sweet corn niblets.
  5. Wash thoroughly before use.
  6. Combine corn kernels, yellow pepper, green pepper, tomato and pineapple in a serving bowl.
  7. Stir in lemon juice.
  8. Add crushed peppercorns, salt, green chillies and mint leaves.
  9. Toss with a spoon.
  10. Refrigerate.
  11. Serve chilled.

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