Roasted Red Pepper-and-Green Bean Salad

Tip: Almost any kind of vegetable can be used. We recommend cauliflower, artichokes, or carrots.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 69
Caloriesfromfat 30 %
Fat 2.3 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 2.5 g
Carbohydrate 10.1 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 85 mg
Calcium 40 mg


1/2 cup chopped fresh cilantro
1/2 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1 pound fresh green beans, trimmed
4 cups sliced mushrooms
2 (12-ounce) bottles roasted red bell peppers, drained and cut into 3-inch strips


Combine first 6 ingredients in a large bowl. Stir well; set aside.

Steam beans, covered, 3 minutes or until tender. Drain and rinse under cold water; drain well. Add beans and remaining ingredients to bowl; toss gently to coat. Cover and marinate in refrigerator up to 24 hours. Serve with a slotted spoon.

November 1996
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