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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

noelle71's Review

April 20, 2013

Lauramotherof2's Review

October 11, 2012

dmloss's Review

August 06, 2012
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.

TennD13's Review

March 23, 2012
This is very easy and always a hit when I make it for a cookout or potluck. Better a day after it is made when all the flavors get to soak in a bit.

JaninBaltimore's Review

September 24, 2011

AmyThom's Review

April 25, 2011
Really easy to make, great flavor, and looks delicious too! I took this to a BBQ over the weekend and got several compliments on it.

TMorgan's Review

July 16, 2009
Really good with a rich, delicious and unusual dressing.

mssmith's Review

May 14, 2009
A friend brought this to a pot luck lunch and it was awesome! Light, yet filling, and very colorful!

SH1028's Review

April 11, 2009
Super easy and great flavor!