A sweet, subtle, yet hearty, combination of roasted red peppers, cherry tomatoes, dark beans and sweet yellow peppers tossed in an earthy balsamic marinade.
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1 cup chopped yellow bell pepper
1 (15.5-ounce) can dark kidney or black beans, rinsed, drained
1 (7.25-ounce) jar roasted red peppers, well-drained, chopped
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon dried basil leaves
1 teaspoon finely chopped fresh garlic
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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