PEPPERY CORN AND TOMATO SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the sweet corn in water until soft. Drain thoroughly and cool.
- In a bowl, combine the cooled sweet corn with the diced peppers, tomatoes and pineapple. Add the lemon juice, crushed black peppercorns, chillies and mint, and give it a good stir.
- Arrange the salad in a serving dish and chill in the fridge before serving.
INGREDIENTS
- 500 grams sweet corn kernels
- 2 medium-sized yellow pepper, seeded and diced
- 4 medium-sized green peppers, seeded and diced
- 6 medium-sized tomatoes, seeded and diced
- 4 slices of pineapple, diced
- 4 tablespoons lemon juice
- 25 black peppercorns, crushed
- 4 green chillies, chopped
- 50 grams fresh mint leaves, chopped
3 comments for “Peppery Corn and Tomato Salad”
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