Sweet Pepper Balsamic Bean Salad

4.1

(29)

18 Reviews

2 Photos

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.

Submitted by Anonymous

Updated on August 8, 2022

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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
½ head lettuce

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 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.

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