Tiny Pepper Salad
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 1 green pepper
- 1 (11-ounce) can can shoepeg corn (see note above)
- 1 (8.5 or 15 ounce) can small sweet peas (see note above)
- Dressing:
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- Salt and pepper to taste
- ½ teaspoon sugar or Truvia
- Dice the peppers very finely. Be patient here to get them really small. This is the only work you’ll need to do!
- Drain and rinse corn and peas and add to a large bowl with the peppers.
- Toss with oil, vinegar, and lemon juice, and season with salt, pepper, and sugar or Truvia. It's best if it marinates for a little bit before serving.
Recipe by Between Carpools at https://betweencarpools.com/the-easy-to-prep-salad-the-whole-family-will-eat/
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