2 nos tomatoes, medium- sized, deseeded, finely chopped
1 nos green capsicum, medium-sized, deseeded, finely chopped,
7-8 nos black olives, finely chopped
1 nos cucumber, medium-sized, peeled, finely chopped
50 gms iceberg lettuce, shredded into small pieces (optional)
1/4 cups mint leaves, fresh, shredded into small pieces
1/2 nos lemon
1 tbsp olive oil
2-3 sprig coriander leaves, fresh, finely chopped
1/4 tsp black pepper powder
1/4 tsp salt
Directions
Cook the corn - If using sweet corn kernels, boil with 2 cups of water. Cook for 3-4 minutes and drain. Allow it to cool.Boil or grill the corn hob for 5- 10 minutes. For added flavor you can add butter or ghee. Use knife to remove the kernels. I have used frozen corns.
In a bowl, add corn, tomatoes, capsicums, olives, cucumbers, lettuce and mint leaves.
In a separate bowl, mix juice of lemon with olive oil, black pepper powder and salt to taste.
Pour the dressing over the salad and toss well. Serve garnished with coriander leaves.
