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 jalapeño 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.
