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🥗 Fresh Corn and Pepper Salad with Crab Meat

147 kcal · 30 min · 4 servings

Ingredients

• 120 g corn (can)
• 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
• pepper (from the mill)
• cayenne pepper (for dusting)
• 4 half lime slices (for garnish)

Instructions

1. 1. Pour the corn into a sieve and let it drain well.
2. 2. Finely chop the crab meat.
3. 3. Wash the bell peppers thoroughly.
4. 4. Halve the bell peppers and remove the seeds and white inner membranes.
5. 5. Cut the pepper flesh into small cubes.
6. 6. Heat 1 tablespoon of oil in a frying pan.
7. 7. Sauté the pepper cubes in the hot oil for a short time.
8. 8. Remove the pan from the heat and let the peppers cool down.
9. 9. Mix the yogurt with the remaining oil and lime juice.
10. 10. Season the yogurt mixture with salt and pepper.
11. 11. Mix the drained corn with the yogurt mixture.
12. 12. Layer the ingredients in glasses: Start with the corn-yogurt mixture.
13. 13. Add the pepper cubes and the crab meat.
14. 14. Finish the layering with a final layer of pepper cubes.
15. 15. Sprinkle cayenne pepper over the salad.
16. 16. Garnish the dish with a lime slice.
17. 17. Serve the salad immediately.

Nutrition per serving

• kcal: 147
• Protein: 10 g · Fett/Fat: 7 g · Carbs: 10 g