Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

12 small sweet peppers, seeded and cut into small chunks

1 cucumber, sliced thin

1 red onion, sliced into strips

¼ cup fresh parsley, minced

For the vinaigrette:

¼ cup red wine vinegar

¼ cup water

1 tablespoon sugar

Sea salt and freshly ground pepper

½ teaspoon celery seed

1 teaspoon crushed red pepper flakes

Method:

Whisk together vinaigrette ingredients in a large bowl.

Add vegetables and toss lightly.

Let rest 15 minutes before serving or refrigerate for 30 minutes.

Serve

ENJOY!