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

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

Preparation

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