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.