Sweet pepper bean salad with balsamic vinaigrette

    10 min

    This colourful summer salad is delicious and good for you, too.

    56 people made this

    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 in English (24)


    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