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Roasted Red Pepper And Green Bean Salad Recipe
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Ground cumin||1 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)|
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
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.