Moroccan Tri-Color Pepper Salad

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

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 38%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.9g
  • Carbohydrate: 11.8g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 122mg
  • Calcium: 20mg

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. 1. Preheat broiler.
  2. 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. 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.
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