Lisa made this salad tonight as a starter for the lasagna. It’s modified from a Cooking Light recipe found online. Green beans are quickly cooked until crisp-tender and tossed with roasted red bell peppers and mushrooms in a red wine vinegar and cilantro dressing.

Chris says:

I love salads like this.

Lisa says:

Yeah it reminds me of that other green bean and mushroom salad we did a while back.

Chris says:

The green beans are so crisp! And I love, love, love roasted bells.

Lisa says:

The dressing is really vinegary, but delicious. It has half a cup of cilantro!

Chris says:

Everything should have half a cup of cilantro in it.

Lisa says:

Only half a cup?

Roasted Red Pepper and Green Bean Salad
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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, roasted
2 roasted red bell peppers, cut into 3-inch strips

To roast red bell peppers, brush with a little oil and place under a broiler, rotating every few minutes, until blackened on all sides. Place in a paper bag and close; the steam coming off the peppers will make the skins easily removable. To roast the mushrooms, place in a shallow dish and cook in a 350 degree oven until they give up their juices.
Combine first 6 ingredients in a large bowl. Stir well; set aside.
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.