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Roasted Red Pepper-and-Green Bean Salad

Yield 8 servings (serving size: 1 cup)
Tip: Almost any kind of vegetable can be used. We recommend cauliflower, artichokes, or carrots.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.