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Posts Tagged ‘purple peppers’

by Caitlin Saniga

When I first saw purple bell peppers at the farmers market, I knew I had to give them a try. This colorful salad was the perfect solution. You’ve probably heard that different colors of produce offer different health benefits. I’m wondering if that holds true for purple peppers as opposed to other types of bell peppers. If it does, the nutrients in purple peppers boost the immune system, improve calcium absorption and limit the activity of cancer cells, among other things.

  • 1/4 small red onion, thinly sliced
  • 1 tablespoon plus 1 teaspoon white wine vinegar
  • 1 cup cooked black rice
  • 4 large kale leaves, thinly sliced
  • 12 grape tomatoes, halved (gold or otherwise)
  • 1/2 cucumber, cut into half-moons
  • 1 bell pepper, cut into thin strips (purple or otherwise)
  • 3 tablespoon extra-virgin olive oil
  • salt and pepper

Toss the onions with the vinegar in a small bowl; set aside about 10 minutes.

While the black rice is still warm, toss it with the kale, tomatoes, cucumber and bell pepper. Add the red onions and stir to combine. Pour the olive oil over top and season with salt and pepper. Toss one more time. Serve immediately. Sealed in an airtight container, this salad lasts 1 day in the fridge.

Makes 2 servings.

Recipe adapted from: Everyday Food

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