Ensalada de Pimientos

Ensalada de Pimientos is a vibrant and refreshing Mexican salad featuring roasted bell peppers, tangy lime, and a hint of spice. This vegan dish is not only colorful but also packed with flavors that awaken the palate.

Ingredients

• Red bell pepper - 1
• Yellow bell pepper - 1
• Green bell pepper - 1
• Red onion - 1 small
• Fresh cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Olive oil - 2 tablespoons
• Garlic powder - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the red, yellow, and green bell peppers into quarters and remove the seeds.
3. Place the bell peppers skin-side up on a baking sheet and roast in the oven for 20 minutes, or until the skins are blistered and charred.
4. While the peppers are roasting, thinly slice the red onion.
5. In a large bowl, combine the lime juice, olive oil, garlic powder, cumin, salt, and black pepper.
6. Once the peppers are roasted, remove them from the oven and allow them to cool slightly before peeling off the skins.
7. Cut the roasted peppers into strips and add them to the bowl with the dressing.
8. Add the sliced red onion and chopped cilantro to the bowl and toss everything together until well coated.
9. Serve the salad at room temperature or chilled.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from the bell peppers, which support immune health.
• High in fiber from the vegetables, promoting digestive health.

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