Sweet pepper bean salad with balsamic vinaigrette

Sweet pepper bean salad with balsamic vinaigrette


50 people made this

About this recipe: This colourful summer salad is delicious and good for you, too.

Kathy Miller

Serves: 4 

  • 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

Prep:10min  ›  Ready in:10min 

  1. In large bowl, combine yellow pepper, beans, roasted red peppers and tomatoes.
  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.
  3. To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

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Reviews (7)


Did a salad lunch for 50 people. I made 6 different salads. This one was the winner. I got many requests for the recipe. The overnight marinade does the trick. - 24 Jul 2008


Absolutely stunning!!! Made it for a dinner party and everyone loved it!! Will Be making again! X - 04 May 2015


Everybody loved this which is a first!! - 22 Aug 2014

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