Sweet Pepper Balsamic Bean Salad


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.

4 servings


  • 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


  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.

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
Vitamin C 106mg 529%
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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