Sweet Pepper Balsamic Bean Salad

15 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

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
144 cal
7%

Fat
0.9 g
1%

Carbs
28.6 g
9%

Based on a 2,000 calorie diet

Reviews (15)

Rate This Recipe

MRJZAREND

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...." See more"

C.EDYTHE

Aug. 27, 2003

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

punkadoodle

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!!..." See more"

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