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Tomato and Green Pepper Salad (Morocco)
3 large tomatoes, coarsely chopped
3 medium green bell peppers, coarsely chopped
1 medium cucumber, seeded and coarsely chopped
1 clove garlic, minced
1 jalapeņo pepper, minced
1/4 cup minced parsley
3 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper
Mix all ingredients in nonreactive bowl. Cover and refrigerate at least 4 hours.
Yields 8 to 10 servings.
