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Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Mixed Bean Salad with Sun-Dried Tomatoes

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.

Cooking Light SEPTEMBER 2004

  • Yield: 14 servings (serving size: 1/2 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 28%
  • Fat: 5.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.2g
  • Carbohydrate: 26.2g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 500mg
  • Calcium: 100mg
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Mixed Bean Salad with Sun-Dried Tomatoes recipe

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