Bell Pepper Salad

• 4 bell peppers
• 1⁄2 medium onion
• 2 1⁄2 tablespoons vinegar
• 1 tablespoon vegetable oil
• 1⁄8 teaspoon salt and pepper

Wash bell peppers and remove tops and seeds. Cut into ¼-inch thick strips. Peel onion and slice into thin strips.
In a large mixing bowl, stir together vinegar, vegetable oil, salt and pepper.  Add bell pepper and onion and gently stir to coat. Cover and refrigerate for 30 minutes before serving.
Refrigerate leftovers within 2 hours.