Corn & Pineapple Salad - cooking recipe

Ingredients

1 cup sweet whole kernel corn
1/4 cup green bell pepper, cut into pieces to the same size of corn
1/4 cup red bell pepper, cut into pieces to the same size of corn
2 pineapple slices, cut in chucks of 2 cm cubes
2 green chilies
1 tablespoon lemon juice
2 tablespoons pineapple juice
1/4 cup fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon black pepper, Fresh ground to taste

Preparation

Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
Cut green bell pepper and red bell pepper into pieces to the same size of corn.
Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
Chop green chillies. Clean, wash and chop cilantro.
Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.