Sweet Pepper Balsamic Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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 |
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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