Mixed Bean Salad with Sun-Dried Tomatoes Recipe Print Page

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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