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Roasted Red Pepper And Green Bean Salad

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Ingredients
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Ground cumin 1 Teaspoon
  Pepper 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Fresh green beans 1 Pound, trimmed
  Sliced mushrooms 4 Cup (64 tbs)
  Roasted red bell peppers 24 Ounce, drained and cut into 3-inch strips (2 Bottles, 12 Ounces Each)
Directions

Combine first 6 ingredients in a large bowl.
Stir well; set aside.
Arrange green beans in a steamer basket over boiling water.
Cover and steam 3 minutes or until tender.
Drain and rinse under cold water; drain well.
Add beans, mushrooms and peppers to bowl; toss gently to coat.
Cover and marinate in refrigerator up to 24 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Restriction: 
Vegetarian

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Roasted Red Pepper And Green Bean Salad Recipe