Mektep Salad

Ingredients

• 2 red peppers, thinly sliced
• 1 cucumber, half‑moon slices
• 1 carrot, grated
• 1 cup boiled corn kernels
• 1 cup boiled red kidney beans
• 150 g white cheese, cubed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Wash and slice the vegetables.

2. 2

   Drain the boiled corn and beans.

3. 3

   Place all ingredients in a large bowl.

4. 4

   Prepare a dressing with olive oil, lemon juice, salt and pepper and pour over the salad.

5. 5

   Toss well and serve.

Note. Let the salad rest in the fridge for 15 minutes so the flavors meld together.