Corn – pepper – salad

Ingredients for 4 servings:

• 1 can corn (drained weight approx. 250 g)
• ½ bell pepper(s), red
• 4 spring onions
• 2 garlic cloves
• 1 chili pepper(s)
• 1 tsp cumin, ground
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp parsley, chopped
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

with chili, garlic and lime juice

Place the corn in a sieve, rinse with cold water, drain, and place in a bowl. Dice the bell pepper and thinly slice the spring onion, then add both to the corn. Finely chop the parsley. Crush the garlic, halve the chili pepper, remove the seeds, and finely chop. Mix the garlic, chili, cumin, salt, and pepper with the lime juice and add the olive oil. Pour the dressing over the vegetables, sprinkle with parsley, and mix well. Cover the bowl and refrigerate for at least 4 hours (preferably overnight). This salad pairs well with grilled meat or fish.