Ingredients
-
2
-
1
-
2
-
4
-
3
-
1 - 2
-
15 - 20
-
1/2
-
-
2
-
-
-
-
-
Directions
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!,Loved this salad. Can’t wait to try it with fresh pineapple, summer tomatoes and fresh corn. Even so, it was terrific and a beautiful presentation. I’m not fond of mint so I substituted parsley, added a bit of the pineapple juice to sweeten the salad a bit more and seasoned it with salt. Sooo good!,Loved this salad. Can’t wait to try it with fresh pineapple, summer tomatoes and fresh corn. Even so, it was terrific and a beautiful presentation. I’m not fond of mint so I substituted parsley, added a bit of the pineapple juice to sweeten the salad a bit more and seasoned it with salt. Sooo good!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Boil Corn Kernels in Salted Water Until Soft. |
|
2
Done
|
Drain Thoroughly. |
|
3
Done
|
Cool. |
|
4
Done
|
You May Also Use Pre-Cooked, Canned Corn Kernels or Sweet Corn Niblets. |
|
5
Done
|
Wash Thoroughly Before Use. |
|
6
Done
|
Combine Corn Kernels, Yellow Pepper, Green Pepper, Tomato and Pineapple in a Serving Bowl. |
|
7
Done
|
Stir in Lemon Juice. |
|
8
Done
|
Add Crushed Peppercorns, Salt, Green Chillies and Mint Leaves. |
|
9
Done
|
Toss With a Spoon. |
|
10
Done
|
Refrigerate. |
