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Brazilian Bell Pepper and Onion Vinaigrette

Bowl of colorful chopped bell peppers and onions.
Bell peppers and onions make this classic, colorful, no-cook, Brazilian Bell Pepper and Onion Vinaigrette a perfect addition to any summertime meal.
Big Flavors from a Tiny Kitchen - Settino & Ashley Covelli
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Servings: 6 Servings
Course: Side Dish
Cuisine: Brazilian
Prep Time 5 minutes
Total Time 1 hour 5 minutes

Ingredients
 

  • 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
 

  1. In a large bowl, stir together diced peppers, onions, vinegar, water, and kosher salt. Cover and refrigerate for at least an hour, stirring occasionally.
  2. 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.

Nutrition information

Nutrition Facts
Brazilian Bell Pepper and Onion Vinaigrette
Amount per Serving
Calories
26
% Daily Value*
Fat
 
0.2
g
0
%
Saturated Fat
 
0.05
g
0
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.01
g
Sodium
 
4
mg
0
%
Potassium
 
162
mg
5
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
1
g
2
%
Vitamin A
 
1863
IU
37
%
Vitamin C
 
78
mg
95
%
Calcium
 
10
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

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