Vibrant Balsamic Bean Salad with Sweet Peppers

Recipe Collection: Salads

Vibrant Balsamic Bean Salad with Sweet Peppers elevates your meal with a vegetarian dish bursting with fresh flavors. This American cuisine salad features marinated kidney beans, colorful sweet peppers, and a tangy balsamic dressing that brings everything together. Perfect for a light lunch or as a side, it’s best when marinated overnight for maximum flavor.

This versatile salad is great for picnics, barbecues, or as a refreshing addition to any meal. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and smart shopping lists. Start your culinary journey today and make meal prep a breeze!

Overview

This Zesty Balsamic Bean Salad with Sweet Peppers is a vibrant and flavorful dish perfect for a refreshing meal. The combination of marinated beans, sweet peppers, and a tangy balsamic dressing creates a delightful taste experience. Ideal for a light lunch or a side dish, this salad is best when allowed to marinate overnight, enhancing its flavors.

Diet Type

Vegetarian

Allergies

None

Cuisine

American

Serving Size: 4

Cooking Time: 30 minutes

Ingredients

• 1 Cup yellow bell pepper, julienned
• 15 Ounces (oz) can kidney beans, drained
• 7 Ounces (oz) jar roasted red peppers, drained
• 12 Whole cherry tomatoes, halved
• 2 Tablespoons (tbsp) fresh parsley, torn
• 3 Tablespoons (tbsp) balsamic vinegar
• 1 Tablespoon (tbsp) vegetarian Worcestershire sauce
• 1 Teaspoon (tsp) white sugar
• 1 Teaspoon (tsp) dried basil
• 1 Teaspoon (tsp) garlic, minced
• 0.5 Whole head lettuce, torn

Steps

1. In a large bowl, combine the julienned yellow bell pepper, drained kidney beans, drained roasted red peppers, and halved cherry tomatoes.
2. In a jar with a tight-fitting lid, combine the torn fresh parsley, balsamic vinegar, vegetarian Worcestershire sauce, white sugar, dried basil, and minced garlic. Shake well to mix.
3. Pour the dressing over the vegetable mixture and toss gently to coat.
4. Cover the bowl and let the salad stand at room temperature for 30 minutes or refrigerate for 2 hours to allow the flavors to meld.
5. To serve, place the torn lettuce leaves on individual salad plates and top with the bean mixture. Enjoy your zesty and refreshing salad!

Enjoy your homemade Vibrant Balsamic Bean Salad with Sweet Peppers!