Santa Fe Salad

Ingredients for 3 servings:

• 4 bell peppers, yellow
• 2 chili peppers, green
• 2 chili peppers, red
• 100 g spring onions
• 1 can corn (240 g drained weight)
• 1 can kidney beans (240 g drained weight)
• 60 g pumpkin seeds
• 4 tbsp lime juice
• 4 tbsp olive oil
• 2 cloves garlic
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halve the bell peppers lengthwise, deseed, and wash. Set aside 6 halves. Cut the remaining 2 halves into approximately 1 cm cubes. Trim, wash, and finely chop the chili peppers and spring onions. Drain the corn and beans in a sieve and mix them in. Roast the pumpkin seeds in a pan. Mix the lime juice with olive oil, salt, and pepper. Peel and finely chop the garlic, and add it. Stuff the remaining bell pepper halves with the lettuce, drizzle with the marinade, and sprinkle the roasted pumpkin seeds over the salad.