2 bell peppers, diced small (use different colored peppers for a more colorful salad)
¼ cup parsley, minced
¼ cup white vinegar
¼ cup extra virgin olive oil
salt to taste (½ tsp-1 tsp)
Steps
Step 1
Dice all ingredients into very small pieces, combine in a bowl with the olive oil and vinegar.
Step 2
Mix well and add salt to taste.
Step 3
It’s best if you let it sit 30 minutes or more for the veggies to absorb the flavor. Place in a sealed container and keep in the fridge for up to 5 days.
