Moroccan Tri-Color Pepper Salad

recipe
You can use one or two colors of bell peppers for this make-ahead side dish, if you prefer.

Yield:

8 servings (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 38 %
Fat 3 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 1.9 g
Carbohydrate 11.8 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 122 mg
Calcium 20 mg

Ingredients

3 yellow bell peppers
3 red bell peppers
2 orange bell peppers
2 tablespoons fresh lemon juice
1 1/2 tablespoons extravirgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
3 garlic cloves, minced
1/4 cup chopped fresh cilantro

Preparation

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 20 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/4-inch-wide) strips.

3. Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add peppers to bowl; toss gently to combine. Cover and chill overnight. Sprinkle with cilantro before serving.