Corn and Pepper Salad

Summary

Ingredients

• 1 can corn, (drained weight approx. 250 g)
• 0.5 ½ bell pepper (s), red
• 4 spring onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s)
• 1 teaspoon ground cumin
• 2 tablespoon olive oil
• 2 tablespoon lime juice
• 2 tablespoon parsley, chopped
• salt
• pepper

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Instructions

1. Put the corn in a colander, rinse with cold water, drain and transfer to a bowl.
2. Cut the bell pepper into small cubes, put the spring onions in small rings and add both to the corn.
3. Finely chop the parsley. Press the garlic, cut the chilli in half, remove the seeds and cut into small pieces.
4. Mix the garlic, chilli, cumin, salt and pepper with the lime juice and add the olive oil.
5. Pour the dressing over the vegetables, sprinkle with parsley and mix everything well. Cover the bowl and put it in the fridge for at least 4 hours (preferably overnight).
6. The salad goes well with grilled meat or fish.