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Sweet Pepper Balsamic Bean Salad
- 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
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 0.9g|
|Saturated Fat 0.1g|
|Total Carbohydrate 28.6g|
|Dietary Fiber 8.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|