Sweet Pepper Balsamic Bean Salad

Read Reviews (15)

"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." — Kathy Miller

Directions

In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
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.
To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

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Reviews More Reviews

Most Helpful Positive Review

Aug 27, 2003

Did a salad luncheon for 50 people. I made 6 different salads. This one was the winner. I got many requests for the recipe. The overnight marinade does the trick.

—MRJZAREND

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Most Helpful Critical Review

Jun 05, 2007

This wasn't bad, but it just seemed to be missing something. Aside from using black beans and fresh basil, I followed the recipe exactly, and I let it marinate overnight (I also roasted my own red peppers). I'm not sure the parsley and basil are the best herbs for this dish--for me, it needs something deeper, like thyme or maybe savory. Plus, I think it could use more veggies, but that's just personal preference.

—KymInNM

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26 Ratings

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Aug 27, 2003

Roasted the red peppers myself. Was very good on lettace with a little parmesan cheese on top as main dish.

—C.EDYTHE

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Aug 27, 2003

This salad is light and refreshing. It is great at a cookout when you can deviate from the usuals like baked beans. It was truly great!!

—punkadoodle

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Dec 12, 2003

very nice salad.The second day it was even better!Because of the lettuce ,not much good after third day.

—BRYANBROWN

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Jun 21, 2003

I doubled the dressing, and toned it down with a little water. I used cider vinegar because I didn't have balsamic. I served the salad over rice and soy "ground beef" as a cold dinner. Everyone liked it, including the kids.

—Callie

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Aug 08, 2011

I followed this recipe to a "T" and it it's really good. I'll be having it as side with my cold cut sandwiches for lunch this week. I liked that there was no oil and the only fat comes from the beans. The roasted red peppers really give it something special. Next time, I will add more tomatoes and maybe also a can of garbanzo beans and increase the dressing. Great recipe and very versatile. I could see many different types of bean or peppers in it and it would still be delish. Thanks Kathy.

—eecaule

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Aug 25, 2003

I have made variations of this with cucumber, onion added. It's good too for dieters.

—JBISARO

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Nutrition

Calories
144 kcal
7%

Carbohydrates
28.6 g
9%

Cholesterol
0 mg
0%

Fat
0.9 g
1%

Fiber
8.9 g
36%

Protein
7.7 g
15%

Sodium
996 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Pepper Balsamic Bean Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 144
Calories from Fat: 9

% Daily Value *
Total Fat 0.9g 1 %
** Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 996mg 40 %
** Potassium 393mg 11 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 8.9g 36 %
Protein 7.7g 15 %
** Sugars 4.9g
** Vitamin A 24 %
** Vitamin C 176 %
** Calcium 11 %
** Iron 29 %
** Thiamin 17 %
** Niacin 11 %
** Vitamin B6 15 %
** Magnesium 8 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.