Tangy Pepper Salad

In a large bowl combine sweet peppers, poblano pepper, white parts of onions, jalapeno pepper (if desired), and garlic.

For marinade, in a small dry skillet heat cumin seeds over medium 1 minute or until toasted and fragrant, shaking skillet frequently. Transfer seeds to a small bowl. Whisk in lime juice, honey, and salt. Pour marinade over pepper mixture; toss to coat. Cover and marinate in refrigerator at least 4 hours (up to 2 days), stirring occasionally.

To serve, drain pepper mixture, discarding marinade. Add tomatoes, cilantro, and green parts of onions to pepper mixture; toss gently to combine. Stir in spinach.