MEXICAN PEPPER SALAD
SERVES 2 PORTIONS
FOR THE SALAD
3 peppers, ideally red, yellow, and green
2 beef tomatoes
1 onion
1/2 bunch of chives
1 cup (140 g) frozen sweetcorn
1/2 cup (125 g) canned kidney beans
FOR THE DIP
finely grated zest and juice of 1/2 unwaxed lime
1 tbsp. white wine vinegar
2 tbsp. extra virgin olive oil
1/2 tsp. sea salt
pinch of freshly ground black pepper
pinch of chili powder
pinch of sugar
NUTRITIONAL VALUES
Calories: 400kcal
Fat: 15g (2.2g S.Fat)
Carbs: 55.6g
Protein: 13.8g
Sugar: 6.1g
Sodium: 710mg
METHOD
To make the salad, quarter the peppers and remove the seeds before chopping into bite-sized pieces. Remove the core and seeds from the tomatoes, then cut into small cubes. The onion should be peeled and finely chopped. Finely chop the chives. Drain the sweetcorn and beans in a colander, then rinse with cold water and drain. In a mixing bowl, carefully combine all of the prepared ingredients.
To make the dressing, whisk together all the ingredients in a small bowl. Pour the dressing over the salad and gently toss to combine.
Tortilla chips and guacamole complement this perfectly.
To make the dressing, whisk together all the ingredients in a small bowl. Pour the dressing over the salad and gently toss to combine.
Tortilla chips and guacamole complement this perfectly.