Mexican Salad

Rinse the canned corn and red kidney beans under running water, drain them thoroughly and place them in a salad bowl. Wash and dry the coriander, then chop the leaves.

Remove the seeds from the red bell pepper, wash and dry it, then cut it into cubes. Clean and chop the shallots. Peel the garlic and chop it finely.

Melt the butter in a large pan. Add the bell pepper, shallots and garlic, then season with chili powder, salt and ground pepper.

Cook the vegetables for 5 minutes, stirring continuously.

Add the sautéed pepper, shallot and garlic mixture to the corn and beans. Pour in the sunflower oil and red wine vinegar, then add the chopped coriander leaves.

Mix everything thoroughly and divide the salad among plates for serving.