Recipe 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."
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chopped yellow bell pepper
1 (15 ounce) can
kidney beans, drained and rinsed
1 (7 ounce) jar
roasted red peppers, drained
cherry tomatoes, halved
chopped fresh parsley
vegetarian Worcestershire sauce
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.
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.
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. Everyone liked it, including the kids.
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Pepper Balsamic Bean Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 9
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