Mexican Bean and Corn Salad

Ingredients

• 285 g corn (drained; canned)
• 250 g kidney beans (drained; canned)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 ripe tomatoes
• 1 small red chili pepper
• 1 clove garlic
• 200 g sour cream (1 cup)
• Salt
• ground black pepper

Instructions

1. 1.

   Drain the corn and beans. Cut the bell peppers in half, remove seeds, wash, and dice them. Wash the tomatoes and finely dice them.

2. 2.

   Cut the chili pepper lengthwise, remove seeds, wash, and chop it finely. Peel the garlic and mince it very finely.

3. 3.

   Whisk together the sour cream, chili, garlic, salt, and pepper. Arrange the prepared salad ingredients on plates and drizzle the dressing over them.