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1
Remove the stem, seeds, and membranes from the bell pepper, then cut the pepper into 1/4-inch pieces.
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2
Peel the onion and cut into 1/4-inch pieces.
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3
Place 1 tablespoon of the olive oil in a small skillet and add the onion and bell pepper.
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4
Cook over medium heat for 8 to 10 minutes, or until the onion is translucent.
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5
Place the beans in a strainer and rinse under cold water.
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6
Drain them well, then place them in a bowl and stir in the onion and bell pepper.
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7
Stir in the cider vinegar and the remaining 1 tablespoon of olive oil and season with salt and pepper.
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8
Eat half now and put the rest in the fridge for later.
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9
There are a zillion types of specialty vinegars on the market today, but we try to limit ourselves to just a few.
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10
Balsamic vinegar is dark brown with a full-bodied combination of sweet and sour flavors.
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11
It is wonderful for salad dressings, sprinkled on vegetables, or in marinades.
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12
Rice wine vinegar is very pale yellow with a mild, delicate flavor that pairs well with herbs or spices.
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13
It is used a lot in stir-fries because it doesnt alter the appearance of the food.
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14
White wine vinegar is clear and nearly colorless.
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15
It is slightly more acidic than rice wine vinegar and is perfect for spicy dishes and marinades.
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16
Cider vinegar is a light tan color and has a slight apple flavor.
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17
It works well for salad dressings and on vegetables.
