Name: Roasted Red Pepper-and-Green Bean Salad
Yield: 8 servings (serving size: 1 cup)
Ingredients: ½ cup chopped fresh cilantro; ½ cup red wine vinegar; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon pepper; ¼ 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

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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Roasted Red Pepper-and-Green Bean Salad

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