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2 servings
suggest servings
| 1 | medium | green bell pepper | |
| 1 | medium | tomato | blanched, peeled, seeded, and diced |
| 1/2 | medium | cucumber | pared, seeded, and diced |
| 1 | tablespoons | lemon juice | plus 1 1/2 teaspoons |
| 1 | tablespoon | water | |
| 2 | teaspoons | olive oil | |
| 1 1/2 | teaspoons | parsley leaves | minced fresh |
| 1/2 | teaspoon | green chili pepper | seeded, minced |
| 1/4 | teaspoon | paprika | |
| 1/8 | teaspoon | cumin | ground |
| 1/8 | teaspoon | garlic | fresh, minced |
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.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 9% |
| Sugars 4.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 20% | Vitamin C | 105% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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