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Mixed Bean Salad with Sun-Dried Tomatoes

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Yield 14 servings (serving size: 1/2 cup)
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

Nutrition 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

How to Make It

  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.