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
- 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.
Nutritional Information*
Per serving | Servings: 4
Calories: 25 kcal
Carbohydrates: 5.6 g
Protein: 1.2 g
Fat: 0.2 g
Saturated fat: 0.1 g
Fiber: 2.1 g
Sugar: 2.8 g
Sodium: 394 mg
Potassium: 232 mg
Calcium: 20 mg
Iron: 0.77 mg
Vitamin A: 47 µg RAE
Vitamin C: 98.8 mg
Generated: 2026-11-05T20:03:52+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.