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.

• Calories: 144 Calories

Ingredients

• 1 teaspoon white sugar
• 1 teaspoon dried basil
• 2 tablespoons chopped fresh parsley
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 teaspoon chopped garlic
• 1 cup chopped yellow bell pepper
• 1 (7 ounce) jar roasted red peppers, drained
• 12 cherry tomatoes, halved
• 3 tablespoons balsamic vinegar
• 1 tablespoon vegetarian Worcestershire sauce
• ½ head lettuce

Recipe Instructions

Step 1

In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.

Step 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.

Step 3

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