|1||md||Green bell pepper|
|1||md||Tomato, blanched, peeled, seeded, and diced|
|1/2||md||Cucumber, pared, seeded, and diced|
|1||tb||Plus 1 1/2 teaspoons lemon juice|
|1 1/2||ts||Minced fresh parsley|
|1/2||ts||Seeded and minced green chili pepper|
|1/8||ts||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.