Sweet Pepper Balsamic Bean Salad
A subtly sweet, yet hearty combination of roasted red peppers, cherry tomatoes, dark beans and sweet yellow peppers tossed in an earthy balsamic marinade.
1 cup chopped yellow bell pepper
1 (15.5-ounce) can dark kidney or black beans, drained and rinsed
1 (7.25-ounce) jar roasted red peppers, well-drained, chopped
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon granulated sugar
1 teaspoon dried basil leaves
1 teaspoon finely chopped fresh garlic
- Combine yellow pepper, beans, roasted red peppers and tomatoes in large bowl.
- Combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic in jar with tight-fitting lid; shake well. Pour over vegetables; toss gently. Cover; let stand at room temperature for 30 minutes or refrigerate for 2 hours.
- To serve, place lettuce on individual salad plates; top with bean mixture.
Makes 8 servings.