Three Pepper Salad
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 small red onion, cut into thin slices
1/4 cup Italian flat leaf parsley leaves (whole)
1 tsp (5 ml) sesame seed oil
1 Tbs rice wine vinegar
Salt and freshly ground black pepper to taste
Remove the tops and bottoms of the peppers, and remove and discard the
seeds. Slice the peppers into matchstick sized pieces (julienne) and
combine with the remaining ingredients in a bowl. Toss to combine and
refrigerate for at least an hour. Keeps up to 2 days, covered and
refrigerated. Serves 4 to 6.