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Roasted Red Pepper And Green Bean Salad

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  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)

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: 
Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 560 Calories from Fat 144

% Daily Value*

Total Fat 16 g24.9%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3045.7 mg126.9%

Total Carbohydrates 58 g19.2%

Dietary Fiber 16.8 g67.2%

Sugars 29.2 g

Protein 9 g18.2%

Vitamin A 590.4% Vitamin C 683.1%

Calcium 4.8% Iron 12.8%

*Based on a 2000 Calorie diet

Roasted Red Pepper And Green Bean Salad Recipe