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Marinated Green Bean & Red Pepper Salad Recipe
|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)|
Serving size: Complete recipe
Calories 1088 Calories from Fat 794
% Daily Value*
Total Fat 86 g132.3%
Saturated Fat 6.5 g32.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 71 mg3%
Total Carbohydrates 60 g20.1%
Dietary Fiber 21.5 g85.9%
Sugars 20.1 g
Protein 19 g38.3%
Vitamin A 248.2% Vitamin C 713.7%
Calcium 21.7% Iron 47.8%
*Based on a 2000 Calorie diet
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.