Side Dish: Mexico – Fresh Sliced Pepper Salad with Parsley

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 0 min

Additional 10 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 large green bell peppers, approx. 8 oz (225 g) each
- 1 jalapeño pepper, approx. 0.5 oz (15 g)
- 3/4 cup (180 ml) (packed) fresh flat-leaf parsley, chopped (about 7/8 oz (25 g))
- 3/4 tsp (4 g) salt

Show original ingredient measurements

- 2 large green bell peppers, approx. 8 oz (225 g) each
- 1 jalapeño pepper, approx. 0.5 oz (15 g)
- 3/4 cup (packed) fresh flat-leaf parsley, chopped (about 25 g)
- 3/4 tsp (4 g) salt

Instructions

1. Wash and thinly slice the green bell peppers into rings or julienne strips; remove seeds if you prefer less heat.
2. Thinly slice the jalapeño (remove seeds for milder flavor) and finely chop the parsley.
3. In a bowl, combine the sliced green bell pepper, sliced jalapeño and chopped parsley; sprinkle the salt over and toss to combine.
4. Let the salad sit for 5–10 minutes to allow the flavors to marry, then serve chilled or at room temperature.