Wednesday, March 7, 2012

Triple Pepper Salad

I really love bell peppers. This recipe combines sweet, crunchy peppers with juicy tomatoes, beans, and creamy avocados. It's such a dynamic salad!
Triple Pepper Salad
2 c. chopped peppers (any color combo will work)
1 c. halved cherry tomatoes
4 green onions, sliced
1 (14 oz.) can beans, drained (I used great northern)
1 avocado, cubed
1/4 c. oil
1 T. lime juice
1 t. garlic powder
1/2 t. cumin
pinch chipotle chile pepper (or more if you like heat)
salt & pepper to taste
Combine all ingredients. For best flavor, refrigerate 2 hours (or more) before serving. Enjoy!

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