Summer bounty: peppers

Peppers varying from green, red, orange, yellow, and even purple are now in season! Look for these colorful veggies at your local farmers’ market! Peppers are sweet and packed with vitamin C. Add to salads, pasta dishes, and sandwiches or eat raw with veggie dip. This standout summer vegetable can be used and prepared in so many ways. Best pick: Choose smooth, firm peppers. Store: Refrigerate peppers for up to five days. Prepare: Rinse and remove the stem, core, and seeds before eating. Eat: However you like them and give this JSY recipe a try!

Red Pepper and White Bean Salad Makes six servings  Ingredients 3 cups chopped arugula or spinach leaves 1 cup chopped red bell peppers 1/3 cup sliced red onion 1 1/2 cups cooked white beans or 1 can (16 oz.) rinsed and drained 1 1/2 tablespoons balsamic vinegar (or other vinegar flavor) 1 tablespoon vegetable oil 1 garlic clove, minced Salt and pepper to taste Directions Combine arugula (or spinach), red peppers, red onion, and white beans in a large bowl. In a small bowl, mix vinegar, oil, garlic, salt and pepper. Pour dressing over salad and mix well. Serve and enjoy! Refrigerate leftovers. Nutrition Information Nutrition Information per serving: 100 calories, 2.5g fat, 0g saturated fat, 0mg cholesterol, 110mg sodium, 15g carbohydrate, 6g dietary fiber, 2g sugars, 5g protein, 30% vitamin A, 40% vitamin C, 6% Calcium, 10% Iron