Corn and Pepper Salad with Crab Meat

Ingredients

• 120 g corn (canned)
• 150 g cooked crab meat
• 2 yellow bell peppers
• 1 red bell pepper
• 2 tbsp olive oil
• 4 tbsp plain yogurt
• 1 tsp Lime juice
• Salt
• black pepper (freshly ground)
• cayenne pepper (for sprinkling)
• 4 half lime slices (for garnish)

Instructions

1. 1.

   Drain the corn well in a sieve. Finely chop the crab meat. Wash the bell peppers, halve them, remove seeds and white membranes, dice into small cubes, and briefly sauté in 1 tbsp hot oil in a pan. Remove from heat and let cool.

2. 2.

   Whisk the yogurt with the remaining oil and lime juice; season with salt and pepper.

3. 3.

   Layer the corn with the yogurt mixture, then add bell pepper cubes and crab meat in glasses. Start with corn and finish with pepper cubes. Sprinkle cayenne pepper and garnish with a lime slice before serving.