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Sweet Pepper Balsamic Bean Salad

By: Kathy Miller

"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."

Rate/Review | Read Reviews (13)

Servings (Help)

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Original Recipe Yield 4 servings

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
1/2 head lettuce

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.