Sweet Pepper Balsamic Bean Salad Recipe - Allrecipes.com
Sweet Pepper Balsamic Bean Salad Recipe

Sweet Pepper Balsamic Bean Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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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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.

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.

Aug 27, 2003

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

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!!

Dec 12, 2003

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

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.

May 28, 2012

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

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.


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  • 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.

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