Directions:
- In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
- 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.
- To serve, place leaves of lettuce on individual salad plates and top with bean mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.55 Kcal (333 kJ) | ||
| Calories from fat | 0.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 81.78mg | 3% | |
| Potassium | 654.52mg | 14% | |
| Total Carbs | 16.25g | 5% | |
| Sugars | 10.43g | 42% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 85.1mg | 142% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 23mg | 128% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 25.05 Kcal (105 kJ) | ||
| Calories from fat | 0.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 25.75mg | 3% | |
| Potassium | 206.08mg | 14% | |
| Total Carbs | 5.12g | 5% | |
| Sugars | 3.29g | 42% | |
| Dietary Fiber | 1.14g | 14% | |
| Protein | 0.93g | 6% | |
| Vitamin C | 26.8mg | 142% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 7.3mg | 128% | |
| Calcium | 16.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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