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

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!

• Ready In: 3 hrs 20 mins
• Serves: 4

Ingredients

• 2  cups corn kernels
• 1  medium yellow bell pepper, washed,halved,de-seeded and diced into 1 cm sized pcs (optional)
• 2  medium green bell peppers, washed,halved,de-seeded and diced into 1 cm sized pcs
• 4  slices pineapple, drained,if using tinned,cut into 1 cm size pieces
• 3  medium tomatoes, washed,quartered,de-seeded and diced into 1 cm size pieces
• 1 -2  green chili, washed and chopped
• 15 -20  whole black peppercorns, crushed
• 1⁄2 cup fresh mint leaves, cleaned,washed and chopped
•  salt
• 2  tablespoons lemon juice

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.