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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 jalapeno 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


  1. Mix all ingredients in nonreactive bowl.
  2. Cover and refrigerate at least 4 hours.

Yields 8 to 10 servings.


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