Israeli Salad

6 cucumbers, diced

4 roma (plum) tomatoes, seeded and diced

5 green onions, sliced

1 red bell pepper, seeded and diced

⅓ cup chopped garlic

1 cup chopped fresh parsley

½ cup minced fresh mint leaves

½ cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon salt

1 tablespoon ground black pepper

Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.