About this recipe:This colourful summer salad is delicious and good for you, too.
1 yellow pepper, chopped
1 (400g) tin kidney beans, drained and rinsed
200g (7 oz) roasted red peppers, drained and chopped
12 cherry tomatoes, halved
handful chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon caster sugar
1 teaspoon dried basil
1 clove garlic, minced
1/2 head cos lettuce
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Method Prep:10min › Ready in:10min
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.