Ingredients Jump to Instructions ↓

  1. 1 cup chopped yellow bell pepper

  2. 1 (15 1/2-ounce) can dark kidney or black beans, rinsed, drained

  3. 1 (7 1/4-ounce) jar roasted red peppers, well-drained, chopped

  4. 12 cherry tomatoes, halved

  5. 2 tablespoons chopped fresh parsley

  6. 3 tablespoons balsamic vinegar

  7. 1 tablespoon Worcestershire sauce

  8. 1 teaspoon sugar

  9. 1 teaspoon dried basil leaves

  10. 1 teaspoon finely chopped fresh garlic Lettuce leaves

Instructions Jump to Ingredients ↑

  1. 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.


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