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+ servings
bell pepper salad with collard green strips and red onions on a plate.

Bell Pepper Salad

Refreshingly simple Pepper Salad featuring fresh, ripe peppers minimally seasoned to highlight the bright flavors and compliment any meat dish.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 137kcal
Author: Marwin Brown


  • 1 lb sweet multi-colored bell peppers
  • 1/2 of a medium red onion thinly sliced
  • 1 bunch collard greens de-stemmed and sliced into thin strips
  • 2 1/2 Tbsp white vinegar
  • 3  Tbsp extra virgin olive oil
  • 1 tsp kosher salt or to taste
  • 1 tsp black pepper


  • . Remove the tops and seeds from bell peppers, then cut them in half lengthwise and cut into  thin strips. Transfer sliced bell peppers to a large mixing bowl.
  • Add onion and collard greens to the bowl
  • Combine vinegar with olive oil, salt and pepper. Whisk the dressing together then pour over salad ingredients and stir well to combine. Add more salt and pepper as needed.


Serving: 4people | Calories: 137kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 146.7mg | Calcium: 17mg | Iron: 0.6mg
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