Sweet Capsicum Bean Salad with Balsamic Vinaigrette

    2 hours 55 minutes

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

    39 people made this

    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

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (26)


    Did a salad luncheon 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.  -  02 Jul 2001  (Review from Allrecipes USA and Canada)


    Roasted the red peppers myself. Was very good on lettace with a little parmesan cheese on top as main dish.  -  24 Jun 2000  (Review from Allrecipes USA and Canada)


    This salad is light and refreshing. It is great at a cookout when you can deviate from the usuals like baked beans. It was truly great!!  -  22 Jun 2000  (Review from Allrecipes USA and Canada)