Looking for something new and exciting to serve to out of town guests I came up with this and it was so good! We will have it regular. It was a great side dish for our grilled ribeyes and I rounded out the meal with sauted mushrooms, onions and tomatoes with fresh garlic. Yum!

2 Choyotes washed, cut in half and sliced very thin (left skins on)
1 large yellow pepper cut match stick size
1 large red pepper sliced very thin


Put all that in a nice big bowl then mix:

Olive oil
white wine vinegar
chopped cilantro
salt
pepper

in a seperate bowl. Pour over the sliced veggies toss and chill for as long as over night!

The left overs kept very nicely and was a great change for a lunch salad.

Enjoy!