Roasted Pepper Salad

4 Chef's Harvest Roasted Red Peppers, finely chopped
1 medium ripe tomato, peeled, seeded, chopped finely
2 garlic cloves, minced
¼ teaspoon freshly ground black pepper
Pinch of cumin
Salt
2 tablespoons olive oil

In a medium bowl combine peppers and tomato. Stir in garlic, black pepper and cumin. Season with salt and drizzle with olive oil. Serve chilled or at room temperature.

6 Servings