Ingredients: 1 cup chopped yellow bell pepper 1 (15 ounce) can kidney beans, drained and rinsed 1 (7 ounce) jar roasted red peppers, drained 12 cherry tomatoes, halved 2 tablespoons chopped fresh parsley 3 tablespoons balsamic vinegar 1 tablespoon vegetarian Worcestershire sauce 1 teaspoon white sugar 1 teaspoon dried basil 1 teaspoon chopped garlic 1/2 head lettuce
Directions: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. |