Roasted Red Pepper-and-Green Bean Salad

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

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 30%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 10.1g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 85mg
  • Calcium: 40mg

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

Preparation

  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.
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