Roasted Red Pepper-and-Green Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Tip: Almost any kind of vegetable can be used. We recommend cauliflower, artichokes, or carrots. Ingredients:
1/2 cup chopped fresh cilantro |
1/2 cup red wine vinegar |
1 tablespoon olive oil |
1 teaspoon ground cumin |
1 teaspoon pepper |
1/4 teaspoon salt |
1 pound fresh green beans, trimmed |
4 cups sliced mushrooms |
2 (12-ounce) bottles roasted red bell peppers, drained and cut into 3-inch strips |
Directions:
1. Combine first 6 ingredients in a large bowl. Stir well; set aside.
2. Steam beans, covered, 3 minutes or until tender. Drain and rinse under cold water; drain well. Add beans and remaining ingredients to bowl; toss gently to coat. Cover and marinate in refrigerator up to 24 hours. Serve with a slotted spoon.
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