Yield: 2 Servings
|1 medium||Green bell pepper|
|1 medium||Tomato, blanched, peeled, seeded, and diced|
|½ medium||Cucumber, pared, seeded, and diced|
|1 tablespoon||Plus 1 1/2 teaspoons lemon juice|
|2 teaspoons||Olive oil|
|1½ teaspoon||Minced fresh parsley|
|½ teaspoon||Seeded and minced green chili pepper|
|⅛ teaspoon||Each ground cumin and minced fresh garlic|
On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.
Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl. Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine.
In measuring cup or small bowl combine remaining ingredients; mix well. Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes.
Makes 2 servings.