A sweet, subtle, yet hearty, combination of roasted red peppers, cherry tomatoes, dark beans and sweet yellow peppers tossed in an earthy balsamic marinade.

Sweet Pepper Balsamic Bean Salad

1 cup chopped yellow bell pepper
1 (15 1/2-ounce) can dark kidney or black beans, rinsed, drained
1 (7.25-ounce) jar roasted red peppers, well-drained, chopped
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon granulated sugar
1 teaspoon dried basil leaves
1 teaspoon finely chopped fresh garlic
Lettuce leaves

1. Combine yellow pepper, beans, roasted red peppers and tomatoes in large bowl.
2. Combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic in jar with tight-fitting lid; shake well. Pour over vegetables; toss gently. Cover; let stand at room temperature for 30 minutes or refrigerate for 2 hours.
3. To serve, place lettuce on individual salad plates; top with bean mixture.

Makes 4 (1 1/4-cup) servings.