| ► Makes 2 Portions of Salad | |
| FOR THE SALAD
3 peppers, ideally red, yellow, and green 2 beef tomatoes 1 onion ½ bunch of chives 1 cup (140g) frozen sweetcorn ½ cup (125g) canned kidney beans
FOR THE DRESSING finely grated zest and juice of ½ unwaxed lime 1 tbsp white wine vinega r 2 tbsp extra virgin olive oil ½ tsp sea salt pinch of freshly ground black pepper pinch of chili powder pinch of sugar |
To make the salad, quarter the peppers, remove the seeds, then chop into bite-sized pieces. Quarter the tomatoes, remove the core and seeds, then chop into small cubes. Peel and finely chop the onion. Snip the chives finely. Drain the sweetcorn and beans in a colander, rinse under cold water, and allow to drain. Carefully mix all the prepared ingredients together in a bowl.
For the dressing, combine all the ingredients in a little bowl with a whisk. Add the dressing to the salad and carefully mix.
Tortilla chips and Guacamole go wonderfully with this. |
MEXICAN PEPPER SALAD
