Sweet Capsicum Bean Salad with Balsamic Vinaigrette

Sweet Capsicum Bean Salad with Balsamic Vinaigrette

3saves
2hours55min


38 people made this

This colourful summer salad is delicious and good for you, too. You can either make your own roasted capsicums or used bottled ones.

Kathy Miller

Ingredients
Serves: 4 

  • 1 yellow capsicum, chopped
  • 1 (400g) tin kidney beans, drained and rinsed
  • 200g roasted red capsicums, 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

Directions
Preparation:10min  ›  Cook:45min  ›  Extra time:2hours chilling  ›  Ready in:2hours55min 

  1. In large bowl, combine yellow capsicum, beans, roasted red capsicums 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. Serve on the lettuce leaves.

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