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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.
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
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 144 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium996mg | 43% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber9g | 32% |
| Total Sugars5g | |
| Protein8g | |
| Vitamin C106mg | 529% |
| Calcium86mg | 7% |
| Iron3mg | 16% |
| Potassium393mg | 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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