Sweet Pepper Balsamic Bean Salad

Sweet Pepper Balsamic Bean Salad
  • 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


  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.

04/14/2018
Sweet Pepper Balsamic Bean Salad, recipe PT15M PT1H 5 455 calories

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