Cheese Bean And Pepper Salad - cooking recipe

Ingredients

5 tbsp olive oil
1 None green pepper, deseeded and chopped
4 None small onions, peeled and quartered
1 None lime, grated zest and juice
1 tsp sugar
400 g can red kidney beans, drained and rinsed
400 g iceberg lettuce, cut into strips
300 g Gouda or Cheddar, cut into strips
1 None red chilli, sliced into thin rings
40 g tortilla chips

Preparation

Heat 1 tbsp oil in a frying pan and saute the pepper and onions over medium heat for 5 mins. Allow to cool.
In a bowl, mix the lime juice and zest with the sugar. Season with salt and black pepper. Gradually whisk in 4 tbsp oil.
In a separate bowl, mix the pepper, onions, beans, lettuce, cheese and chili. Drizzle over the dressing and serve with tortilla chips.