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Sweet Pepper Balsamic Bean Salad

"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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servings 144 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 996 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  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.

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Read all reviews 17
  1. 28 Ratings

Most helpful positive review

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.

Most helpful critical review

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 r...

Most helpful
Most positive
Least positive

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.

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

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!!

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

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. Eve...

Made as directed and there is a little too much marinade but it does have a great flavor. We will play with this one.

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 ...

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

Though not that quick as it tastes better when it's left to sit overnight, it is a nice variation from the typical 3-bean salad recipes.