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Roasted Pepper Salad

Yield Makes 4 servings

Ingredients

  • 2 jars (12 oz. each) peeled roasted red peppers
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh cilantro
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper

Nutrition Information

  • calories 75
  • caloriesfromfat 44 %
  • protein 0.2 g
  • fat 3.7 g
  • satfat 0.5 g
  • carbohydrate 13 g
  • fiber 1.1 g
  • sodium 224 mg
  • cholesterol 0.0 mg

How to Make It

  1. Drain peppers; cut into thin strips and put in a bowl.

  2. Stir cumin in a 1- to 2-quart pan over medium-high heat until fragrant, about 45 seconds. Add to peppers garlic, cilantro, lemon juice, and olive oil. Mix, and add salt and pepper to taste.