Sweet Pepper Balsamic Bean Salad recipe

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Ingredients

1 cup chopped yellow bell pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon white sugar
1 teaspoon dried basil
1 teaspoon chopped garlic
½ head lettuce

Nutrition Info

144.3 calories
carbohydrate: 28.6 g
cholesterol: : -
fat: 0.9 g
fiber: 8.9 g
protein: 7.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 995.7 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.

  2. In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic, shake well. Pour over vegetables, toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.

  3. To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

Recipe Yield

4 servings

Recipe Note

Marinated beans that pack a punch! Refrigerate this salad overnight and see if it gets more tasty. You can vary the recipe by substituting black beans for the kidney beans, if you like.

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