2 c corn kernels
1 medium yellow bell pepper, washed, halved, seeded and diced into 1-inch sized pieces
2 medium green bell peppers, washed, halved, seeded and diced into 1-inch sized pieces
4 slices pineapples, drained, cut into 1-inch size pieces
3 medium tomatoes, washed, quartered, seeded and diced
1-2 green chilies, washed and chopped
15-20 whole black peppercorns, crushed
1/2 c fresh mint leaves, cleaned, washed and chopped
Salt as desired
2 tbsp lemon juice
Boil corn kernels in salted water until soft. Drain thoroughly. Cool. You may also use precooked, canned corn kernels or sweet corn niblets. Wash thoroughly before use.
Combine corn kernels, yellow pepper, green pepper, tomato and pineapple in a serving bowl. Stir in lemon juice. Add crushed peppercorns, salt, green chilies and mint leaves. Toss with a spoon. Refrigerate. Serve chilled.
Makes four servings.
From the Chicago Times Newspaper.