Mixed Bean Salad with Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Mixed Bean Salad with Sun-Dried Tomatoes is a great choice for your next potluck party because you can make it ahead, and it tastes even better after the flavors have had time to meld. Ingredients:
1 (8-ounce) jar oil-packed sun-dried tomato halves |
1/2 cup chopped fresh parsley |
1/2 cup chopped fresh basil |
1 (15-ounce) can red kidney beans, rinsed and drained |
1 (15-ounce) can white kidney beans, rinsed and drained |
1 (15-ounce) can black beans, rinsed and drained |
1 (15.8-ounce) can black-eyed peas, rinsed and drained |
1/2 red onion, thinly sliced |
1/3 cup red wine vinegar |
1/4 cup sugar |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1/4 cup reserved oil in a medium bowl. Return the remaining oil to sun-dried tomato jar; reserve for another use. Chop drained tomatoes; place in a large bowl. Add parsley and next 6 ingredients (through onion) to chopped tomatoes, and stir gently to combine.
2. Add vinegar and remaining ingredients to 1/4 cup reserved oil, stirring with a whisk. Drizzle over bean mixture; toss gently to coat. Cover and chill.
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