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Sweet Pepper Balsamic Bean Salad

Sweet Pepper Balsamic Bean Salad

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

MRJZAREND
15
8/27/2003

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.

C.EDYTHE
11
8/27/2003

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

punkadoodle
8
8/27/2003

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!!