Bell pepper and corn salsa

The taste of the crunchy Bell peppers with boiled soft corn, tomatoes and a dash of lime can be wrapped up in a tortilla or a Chapati, enjoyed as a salad or can even be used as a sandwich filling along with some mayonnaise. This lovely recipe by my friend Neetha Pai is one of my favourites as it’s healthy, easy to make and absolutely delicious!


1 each of green, yellow and red Bell peppers chopped fine

1 large tomato chopped fine

1 large onion chopped fine

Juice of half a lemon

Pepper and salt to taste

1 cup of boiled sweet corn


Mix all the chopped vegetables and sweet corn and season with pepper and salt. Drizzle some lime juice, mix and serve immediately.

Note: chop the vegetables just a few minutes before serving to retain the crunch. If you like your salsa a little mushy then you may chop it and season it beforehand. The salt added helps the Bell peppers and onions to release water.

Serves two.

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