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Ingredients
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1 cup chopped yellow bell pepper
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1 (15 ounce) can kidney beans, drained and rinsed
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1 (7 ounce) jar roasted red peppers, drained
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12 cherry tomatoes, halved
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2 tablespoons chopped fresh parsley
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3 tablespoons balsamic vinegar
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1 tablespoon vegetarian Worcestershire sauce
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1 teaspoon white sugar
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1 teaspoon dried basil
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1 teaspoon chopped garlic
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½ head lettuce
Directions
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In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
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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.
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To serve, place leaves of lettuce on individual salad plates and top with bean mixture.
Nutrition Facts (per serving)
144 | Calories |
1g | Fat |
29g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 144 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 996mg | 43% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 9g | 32% |
Total Sugars 5g | |
Protein 8g | 15% |
Vitamin C 106mg | 118% |
Calcium 86mg | 7% |
Iron 3mg | 16% |
Potassium 393mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.