Pineapple, Corn and Roasted Bell Peppers Salad

 “To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.”.

Well, for me, the ubiquitous salad is no doubt an important part of a successful dinner, but also makes a great anytime snack. Specially, for those mid morning or late evening hunger pangs. Chilled make-ahead salads, particularly, make eating them more of a pleasure during summer. Toss the salad at leisure and have it when you are hungry and pressed for time. Aaah!! Isn't it great to just open your fridge and pull out the salad bowl and eat it in the midst of work?? If made with fresh veggies and a low fat dressing, you can eat this to your heart's content.One such quick, simple and colorful salad with the goodness of the veggies...

Ingredients:
11/2 Cups Boiled Sweet Corn
1 Cup Pineapple Cubes(about 2 slices)
1/4 cup Green Bell Pepper cut into cubes
1/4 cup Red Bell Pepper cut into cubes
1 teaspoon oil
Dressing
2  teaspoons olive oil
2 tablespoons Pineappple juice(made by pureeing a couple of slices of pineapple, then strained)
3/4 teaspoon crushed black pepper(vary to taste)
4-5 large cloves of garlic
1/2 teaspoon oregano/ dried mixed herbs
Salt to taste

Roast the bell peppers and garlic on a griddle using one teaspoon of oil. Mince the garlic and reserve for the dressing. Mix the pineapple cubes, boiled corn and the roasted pepper cubes.
Mix the oil, pineapple juice, crushed pepper, garlic, dried herbs and the salt. Pour over the veggies and toss well. Chill for at least 2 hours before serving.

Please Note: You can add  lemon juice and a dash of honey depending on the sweetness/ sourness of the pineapple. Mine was very sweet, so have skipped the honey. If adding lemon juice, increase the amount of crushed pepper to balance the taste.

This is also my entry to Madhuri's Serve Me Some Salads Event