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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

Nutrition Facts

144.3 calories; 7.7 g protein; 28.6 g carbohydrates; 0 mg cholesterol; 995.7 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2003
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. Read More
(18)

Most helpful critical review

Rating: 3 stars
06/05/2007
This wasn't bad but it just seemed to be missing something. Aside from using black beans and fresh basil I followed the recipe exactly and I let it marinate overnight (I also roasted my own red peppers). I'm not sure the parsley and basil are the best herbs for this dish--for me it needs something deeper like thyme or maybe savory. Plus I think it could use more veggies but that's just personal preference. Read More
(3)
30 Ratings
  • 5 star values: 8
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/27/2003
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. Read More
(18)
Rating: 5 stars
08/27/2003
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. Read More
(18)
Rating: 4 stars
08/27/2003
Roasted the red peppers myself. Was very good on lettace with a little parmesan cheese on top as main dish. Read More
(11)
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Rating: 5 stars
08/27/2003
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!! Read More
(8)
Rating: 4 stars
12/12/2003
very nice salad.The second day it was even better!Because of the lettuce not much good after third day. Read More
(7)
Rating: 4 stars
06/21/2003
I doubled the dressing and toned it down with a little water. I used cider vinegar because I didn't have balsamic. I served the salad over rice and soy "ground beef" as a cold dinner. Everyone liked it including the kids. Read More
(6)
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Rating: 4 stars
08/25/2003
I have made variations of this with cucumber onion added. It's good too for dieters. Read More
(5)
Rating: 4 stars
05/28/2012
Made as directed and there is a little too much marinade but it does have a great flavor. We will play with this one. Read More
(5)
Rating: 4 stars
12/12/2003
Though not that quick as it tastes better when it's left to sit overnight it is a nice variation from the typical 3-bean salad recipes. Read More
(5)
Rating: 4 stars
08/08/2011
I followed this recipe to a "T" and it it's really good. I'll be having it as side with my cold cut sandwiches for lunch this week. I liked that there was no oil and the only fat comes from the beans. The roasted red peppers really give it something special. Next time I will add more tomatoes and maybe also a can of garbanzo beans and increase the dressing. Great recipe and very versatile. I could see many different types of bean or peppers in it and it would still be delish. Thanks Kathy. Read More
(5)
Rating: 3 stars
06/05/2007
This wasn't bad but it just seemed to be missing something. Aside from using black beans and fresh basil I followed the recipe exactly and I let it marinate overnight (I also roasted my own red peppers). I'm not sure the parsley and basil are the best herbs for this dish--for me it needs something deeper like thyme or maybe savory. Plus I think it could use more veggies but that's just personal preference. Read More
(3)