Steps
- Slice Bell Peppers, onion and parsley into thin pieces and place in a large bowl.
- Add rice vinegar, sesame oil, salt and pepper; mixing well.
- Cover and refrigerate for approximately 20 minutes.
- Sprinkle salad with feta cheese & toss.
- Enjoy.
Chef’s Tip: The Rainbow Bell Pepper Salad is a phenomenal addition to the top of grilled salmon.