Mixed Bean Salad with Sun-dried Tomatoes
Amy
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, quartered and thinly sliced
- 1/3 cup red wine vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
directions
- 1
Drain su-dried tomatoes in a sieve over a bowl, reserving oil. Place 1/4 cup oil in a medium bowl. Return remaining oil to sun-dried tomato jar; refrigerate and reserve for another use. Chop drained tomatoes; place in a large bowl. Add parsley and next 6 ingredients, and stir gently to combine.
- 2
Add vinegar and remaining 4 ingredients to reserved oil, stirring with a whisk. Drizzle over bean mixture; toss gently to coat. Cover and chill.
Source: Lynn
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