Description
Bell peppers and onions make this classic, colorful, no-cook, Brazilian Bell Pepper and Onion Vinaigrette a perfect addition to any summertime meal.
Ingredients
Scale
- 3 bell peppers, preferably a combination of colors, diced
- 1 large onion, diced
- 2 tablespoons white vinegar
- 2 tablespoons cold water
- generous pinch Kosher salt
Instructions
In a large bowl, stir together diced peppers, onions, vinegar, water, and kosher salt. Cover and refrigerate for at least an hour, stirring occasionally.
Serve on top of steamed rice.
Notes
Use any color of bell peppers and onion that you like.
Can be made in advance, and holds up well, refrigerated, for several days.
