Sunshine in a Bowl: Tangy Corn and Pepper Veggie Salad Recipe

Good For Health: A Bowl Of Corn And Pepper Veggie Salad 🥗

Preparation Time: 3 hours (includes refrigeration time)
Cooking Time: 20 minutes
Total Time: 3 hours 20 minutes
Servings: 4
Calories per serving: 149.6

Description:

This vibrant and refreshing salad is inspired by Chef Sanjeev Kapoor’s recipe from Young Times. It’s a delightful mix of sweet corn, colorful bell peppers, juicy pineapple, and tangy tomatoes, all brought together with zesty lemon juice and the freshness of mint leaves. Whether as a light lunch or a snack, it’s a bowl of goodness that your taste buds will truly savor!

Ingredients:

Instructions:

1. Boil Corn Kernels: Start by boiling the corn kernels in salted water until they are tender and soft. This usually takes about 5-7 minutes. Once done, drain the corn thoroughly and let them cool completely.

2. Prepare Vegetables: While the corn is cooling, prepare the rest of the vegetables. Dice the yellow and green bell peppers into small, bite-sized pieces. Chop the tomatoes into similar-sized chunks. If you’re using fresh pineapple, cut it into small chunks as well.

3. Wash Thoroughly: If you’re using fresh corn, make sure to wash it thoroughly before using it in the salad. This removes any dirt or debris.

4. Combine Ingredients: In a large serving bowl, combine the cooled corn kernels with the diced yellow and green bell peppers, chopped tomatoes, and pineapple chunks.

5. Add Seasonings: Squeeze the juice of two lemons over the salad mixture. This adds a bright, citrusy flavor that complements the sweetness of the fruits and veggies.

6. Add Spices: Crush the black peppercorns and add them to the bowl. Adjust the amount based on your spice preference. Sprinkle in some salt to taste.

7. Spice it Up: If you enjoy a bit of heat, finely chop 1-2 green chilies and add them to the bowl. Adjust the amount based on your spice tolerance.

8. Toss Gently: Using a large spoon or salad tongs, gently toss all the ingredients together. Make sure the lemon juice, spices, and veggies are evenly distributed.

9. Infuse with Mint: Tear or roughly chop the fresh mint leaves and sprinkle them over the salad. The mint adds a refreshing and aromatic touch to the dish.

10. Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2-3 hours. This allows the flavors to meld together and gives the salad a nice chill.

11. Serve Chilled: Once chilled, give the salad a final toss to mix everything together. Serve it in individual bowls or as a side dish to your favorite main course. Enjoy the vibrant colors and refreshing flavors of this healthy veggie salad! 🌽🍍🍅🌶️

Recipe Notes:

• Corn Options: You can use fresh corn kernels or canned corn for this recipe. If using canned, make sure to drain and rinse them before adding to the salad.
• Make it Vegan: This salad is completely vegan, making it a perfect option for those following a plant-based diet.
• Customize Your Veggies: Feel free to add or substitute vegetables based on your preference. Bell peppers, tomatoes, cucumber, or even avocado can be delicious additions.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, making it even tastier the next day.

Nutritional Information (Per Serving):

• Calories: 149.6
• Fat: 1.1g
• Saturated Fat: 0.2g
• Cholesterol: 0mg
• Sodium: 11.6mg
• Carbohydrates: 36.2g
• Fiber: 5.7g
• Sugar: 12.4g
• Protein: 4.6g

This salad is not only a feast for the eyes with its colorful array of vegetables but also a nutritional powerhouse, packed with vitamins, minerals, and fiber. It’s a wonderful way to enjoy the flavors of summer in a healthy and delicious dish! 🌞🥗