Marinated Green Bean & Red Pepper Salad
|Red bell peppers||2 Small|
|Green beans||12 Ounce, blanched (360 Gram)|
|Silken tofu/Silken lite tofu||5 1⁄4 Ounce, cubed (158 Gram, Mori-Nu, 1/2 Of 10 1/2 Ounce Package, Ex-Firm)|
|Green onion||1 , thinly sliced|
|Chopped parsley||45 Milliliter (3 Tablespoons)|
|Extra virgin olive oil||80 Milliliter (1/3 Cup)|
|Lemon juice||80 Milliliter (1/3 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Salt substitute||1⁄2 Teaspoon (3 Milliliter)|
|Coarsely ground black pepper||1⁄4 Teaspoon (1 Milliliter)|
|Dry mustard||1⁄2 Teaspoon (3 Milliliter)|
|Oregano||1⁄2 Teaspoon (3 Milliliter)|
|Cumin||1⁄2 Teaspoon (3 Milliliter)|
Roast bell peppers in broiler until skin is charred on all sides.
Place in a plastic bag, let cool.
Remove skin and seeds.
Cut in thin strips.
In mixing bowl, combine pepper strips, green beans, tofu, green onion and parsley.
In small mixing bowl, combine olive oil, lemon juice, garlic, salt substitute, pepper, mustard, oregano and cumin.
Toss olive oil and seasonings with green bean mixture.
Cover and refrigerate several hours to develop flavor.