Bell peppers are large and sweet – not spicy like chili peppers are. They can be eaten raw or added to pasta sauces, stir-fries and salads. They are high in vitamins A, B and C and have antibacterial and antiseptic qualities.
2-3 bell peppers, any color, cut into strips
1 1/2 cup corn, scraped off the cob
1 cup cooked or canned beans
1 Tablespoon olive oil
Juice of 1 lime