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Preparation Time : 15
Cook Time : 10
Total Time : 25
sweet corn kernels 1 cups
tomatoes, medium- sized, deseeded, finely chopped 2 nos
green capsicum, medium-sized, deseeded, finely chopped, 1 nos
black olives, finely chopped 7-8 nos
cucumber, medium-sized, peeled, finely chopped 1 nos
iceberg lettuce, shredded into small pieces (optional) 50 gms
mint leaves, fresh, shredded into small pieces 1/4 cups
lemon 1/2 nos
olive oil 1 tbsp
coriander leaves, fresh, finely chopped 2-3 sprig
Black pepper powder 1/4 tsp
salt 1/4 tsp
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.
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