Bell Pepper Salad
2 1⁄2 Tablespoons vinegar
1 Tablespoon vegetable oil
1⁄8 teaspoon each salt and pepper
- Wash bell peppers and remove tops and seeds. Cut into ¼-inch thick strips.
- Peel onion and slice into thin strips.
- In a large bowl, stir together vinegar, vegetable oil, salt and pepper. Add bell pepper and onion and gently stir to coat. Cover and refrigerate for 30 minutes before serving.
- Refrigerate leftovers within 2 hours.
5 minutesChill time:
6 cupsNutrition Facts: View Label
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Last updated: 06/19/20