Peppery Corn Salad

When I visited India in march, I brought some cookbooks with me to UK. No...No..I didn't buy any. My mom-in-law gave me many recipe books she had for some years now, which no one was using much at home. And as you all know..being a food blogger, we love to collect recipe books, lots and lottttts of 'em :D the one book which I loved the most is a book which has traditional Kashmiri Wazwan cuisine. My father-in-law had got this book from Kashmir many years ago. It has all the authentic and traditional Kashmiri recipes. And the other book is Sanjeev Kapoor's- ' Recipes for Indian Kitchen' which is a set of 8 books. And I must say, I am loving these recipes and these books and thats what do in my spare time- go through each and every page of these books :) All thanks to my mom-in-law for these books...I have bumped into so many yummy and delicious recipes. So, watch out for more recipes from these books.

And thus, when I was going through Sanjeev kapoor's book 'Recipes for Indian Kitchen'-Soups and Salads , this colourful salad caught my attention first..I really wanted to give it a try and I am glad I did. This salad was just delectable. I loved the crunchiness of the peppers, the sweetness of the corn and pineapple, the soft and juicy tomatoes and a lil tartness from the lemon. It was totally a perfect and mouthwatering salad for me. I am sure everyone will fall in love with this salad at the very first sight.


PEPPERY CORN SALAD

Ingredients:
2 cups of corn kernels,
1 yellow capsicum,
2 green capsicums(bell peppers),4 slices of tinned pineapple,
3 tomatoes,
1 green chilli(optional),
1/4 bunch fresh mint-chopped,1 tbsp of peppercorns-crushed,
2 tbsp of lemon juice and
salt to taste.


Method:
De-seed the yellow bell pepper, green bell peppers and tomatoes and chop them neatly into small cubes. Boil the corn kernels if using fresh corn. Cut the pineapple slices into small cubes.
In a bowl, combine the bell pepper (both green and yellow), the chopped tomatoes, chopped pineapple, corn, chopped fresh mint and chopped green chillies. Mix well and add crushed peppercorns, lemon juice and salt to taste. Serve chilled.
Note: The corn kernels should be boiled, only if using fresh ones. if using the canned one, just strain the water and wash thoroughly.
Those who don't want to bite into those green chillies and completely skip it.I would say its better, coz one cannot find it easily between those green bell peppers and chances are that your tongue will be on fire, if you bite any pieces :)