Recipe for cooking tomato and green pepper salad
Recipes from the Middle East and North Africa :: Middle Eastern Salads and Dressing
3 large tomatoes, coarsely chopped 3 med. green bell peppers, coarsely chopped 1 med. cucumber, seeded and coarsely chopped 1 clove garlic, minced 1 jalapeño pepper, minced 1/4 c. minced parsley 3 Tbsp. olive oil or canola (or other vegetable) oil 1 Tbsp. lemon juice 1/2 tsp. salt 1/2 tsp. ground cumin 1/8 tsp. pepper Mix all ingredients in nonreactive bowl. Cover and refrigerate at least 4 hours. Yields 8 to 10 servings.
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