Green Pepper Salad
Squeeze the juice of the lemon with the lemon half sitting upright.
Green pepper salad. Ingredients 2 cups tomatoes heirloom varieties work especially well cut in cubes 1 cup green bell peppers cut in cubes 1 cup green olives with pimientos such as spanish manzanilla 14 cup fresh parsley roughly chopped 1 tablespoon olive oil 1 tablespoon red wine vinegar salt and pepper to. Stand corn upright and slice off kernels turning the ear as you go. Add green pepper green chile peppers vinegar sugar cumin and pepper. In a small bowl combine the vinegar sugar salt.
Add 1 tablespoon of oil to a non stick skillet over medium heat. Cut the green peppers into a 14 inch dice. Add onions and stir for a minute then add garlic and stir for 30 seconds. Transfer kernels to a bowl.
Cover and refrigerate for at least 2 hours stirring several times. Directions in a large bowl combine the tomatoes green pepper celery and onion. Serve with a slotted spoon. Slice the red pepper halves in half now they will be quarters and reserve.