Mixed Bean Salad with Sun-Dried Tomatoes

Mixed Bean Salad with Sun-Dried Tomatoes Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
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.

Yield:

14 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 181
Caloriesfromfat 28 %
Fat 5.7 g
Satfat 0.7 g
Monofat 3.6 g
Polyfat 0.9 g
Protein 7.2 g
Carbohydrate 26.2 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 500 mg
Calcium 100 mg

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

Preparation

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.

Note:

Janice Daciuk,

September 2004
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