Food Friday - Triple Pepper Salad
This recipe is brought to you by my sister-in-law Amy. It's a slam dunk in three things that make a great dish: beautiful presentation, delicious, and chuck full of vital nutrients.
Peppers are a good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid and have excellent antioxidant activity. Red bell peppers have significantly higher levels of nutrients than green. Red bell peppers also contain lycopene, which is a carotene that helps to protect against cancer and heart disease.
The vibrant colors of the peppers as well as the beautiful green of the lima bean makes this such a colorful and beautiful salad for the holidays. I pick up the peppers at Costco when the red, yellow, orange peppers are sold in bundles.
Disclaimer: I really have no idea on the proportions of any ingredients. I just size up the guests and guesstimate how many peppers I'll need. So, when I say "4 peppers" in the recipe I use that term loosely, meaning anywhere from 1-20. And, another thing, if you want to serve this salad on say Sunday, start chopping the peppers on Thursday. It will take about 3 days of solid chopping. Just kidding. It isn't that bad. But chopping is the most time consuming part. But so worth it! Did I mention how beautiful this salad is?
Triple Pepper Salad
4 small orange bell peppers
4 small yellow bell peppers
4 small red bell peppers
1 pkg frozen lima beans
Bottle Brianna's Blush Wine Salad Dressing
Dice peppers into small 1/4 inch cubes. Cook lima beans according to package. Drain. Add to peppers. Toss with enough salad dressing to coat vegetables.