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.

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.

Per Serving: 144 calories; protein 7.7g; carbohydrates 28.6g; fat 0.9g; sodium 995.7mg.

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