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.
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
How to Make It
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.
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.
I thought the concept of this was good, but it was way too sweet and I didn't love the bites with parsley. I will make again, but I will reduce the sugar to 2 or 3 tablespoons instead of a 1/4 cup and maybe use Italian parsley instead of regular.