Tangy pepper salad

Discover the zesty flavors of a tangy pepper salad bursting with vibrant colors and fresh ingredients. Perfect for a light and refreshing meal option.

Ingredients:

• 3 cups thin strips yellow, orange, and/or red sweet peppers
• 1 cup chopped fresh poblano chile pepper (see Tip)
• 6 tablespoons thinly sliced green onions (green and white parts separate)
• 1 tablespoon finely chopped fresh jalapeño chile pepper (see Tip) (Optional)
• 3 cloves garlic, thinly sliced
• 1 teaspoon cumin seeds (see Tip)
• ½ cup lime juice
• 2 tablespoons honey
• ½ teaspoon salt
• 1 ½ cups grape or cherry tomatoes, halved
• ⅓ cup snipped fresh cilantro
• 1 cup baby spinach, thinly sliced

Instructions:

1. Mix together sweet peppers, poblano pepper, white parts of onions, jalapeno pepper (if preferred), and garlic in a large bowl.
2. Make the marinade by toasting cumin seeds in a small dry skillet over medium heat for about 1 minute until they are fragrant, remembering to shake the skillet often. Put the seeds in a small bowl, then whisk in lime juice, honey, and salt. Pour this marinade over the pepper mixture and mix well. Cover and let it marinate in the refrigerator for at least 4 hours (can be marinated for up to 2 days), stirring occasionally.
3. When ready to serve, drain the pepper mixture and discard the marinade. Add tomatoes, cilantro, and the green parts of onions to the peppers; gently toss to combine. Finally, mix in the spinach.

Summary:

• Calories: 423 kcal
• Fat: 3 g
• Protein: 13 g
• Carbs: 103 g
• Potassium: 2594 mg
• Magnesium: 171 mg