<http://schema.org/recipeInstructions>
" Trim ends from 3/4 pound green beans. Cook in simmering water until tender-crisp, 5 to 10 minutes. Rinse under cold water and drain well. Cut peppers from 1 jar (7 ounces) roasted red peppers into long strips. In bowl, toss beans, peppers, and 1/4 cup bottled balsamic vinaigrette."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3368/green-bean-red-pepper-salad/>