Sweet Pepper Balsamic Bean Salad15 Reviews
“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.” - by Kathy Miller
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 144 cal
- 0.9 g
- 28.6 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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...." See more"
"Roasted the red peppers myself. Was very good on lettace with a little parmesan cheese on top as main dish...." See more"
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