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Tri-coloured Bell Pepper Caprese Salad
Tri-coloured Bell Pepper Caprese Salad

Before you jump to Tri-coloured Bell Pepper Caprese Salad recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Impacted By The Foods You Choose To Eat.

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Also when you are searching for a snack to hold you over between meals, grab a handful of nuts or seeds. One of many health benefits of these types of nuts and seeds will be the Omega-3 and Omega-6 that can be present in them. Omega-3 as well as Omega-6 are classified as essential fatty acids and they’re essential mainly because your body uses these fatty acids to keep your hormone levels where they should be. A few of these hormones that are needed can only be made by having these fatty acids within your diet.

For those who want to begin living a much healthier life the tips above are able to help you do that. The one thing that you should actually avoid is all of the processed foods that you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to tri-coloured bell pepper caprese salad recipe. To cook tri-coloured bell pepper caprese salad you only need 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Tri-coloured Bell Pepper Caprese Salad:
  1. Get 1 red bell pepper
  2. Use 1 yellow bell pepper
  3. Provide 1 orange bell pepper,
  4. Use 1 green bell pepper each thinly sliced,
  5. Get 1 medium onion cubed,
  6. Use 50 grams French beans cut into 1 inch pieces
  7. Use 5-6 baby corns cut longitudinally
  8. You need 100 grams mini mozzarella balls or fresh paneer cubes, I have used paneer
  9. Use 1/4 cup chopped fresh basil leaves
  10. Provide 1 teaspoon Extra Virgin olive oil
  11. Provide 1/2 teaspoon salt or to taste
  12. Provide 1/2 teaspoon freshly grounded black pepper
  13. Provide 1/2 teaspoon oregano
  14. Prepare 1 teaspoon lemon juice
Steps to make Tri-coloured Bell Pepper Caprese Salad:
  1. Heat olive oil in a non stick pan and toss all vegetables until shiny, but ensure that the vegetables don't loose there crunch.
  2. Add salt, pepper and oregano and mix well.
  3. Take out in a bowl and refrigerate for half an hour.
  4. Now mix rest of the ingredients and do the plating as per the tri colours before serving.
  5. Can be made up to a day in advance and can also be easily doubled, if needed.
  6. Enjoy this delicious healthy salad

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