Sweet Pepper Balsamic Bean Salad

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Sweet Pepper Balsamic Bean Salad

 

1 cup chopped yellow, red or ornage bell pepper

1 15 ounce can kidney or pinto beans, drained and rinsed

1 7 ounce jar roasted red peppers, drained

12 cherry tomatoes, halved

2 tablespoons chopped fresh parsley or cilantro

3 tablespoons balsamic vinegar

1 tablespoon vegetarian Worcestershire sauce

1 teaspoon white sugar

1 teaspoon dried basil

1 teaspoon chopped garlic

1/2 head lettuce (I use romaine)

 

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

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.

 

 

" Don't be afraid of the dark

It might be scary

Til your eyes adjust

Don't fear the shadows

Me you can trust,I'm at my best. "

Source: Don't Be Afraid of the Dark - Robert Cray

 

 

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