Ingredients
4
4 servings
- •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
- •0.5 head lettuce
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 144
- Carbohydrate: 29g
- Fat: 1g
- Fiber: 9g
- Protein: 8g
- Sugar: 5g
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