Sun-Dried Tomato & Bean Salad |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 14 |
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From Cooking Light Magazine. A different twist on 3-bean salad, this makes enough for a crowd, and is great for potlucks. I never have leftovers! Don't be intimidated by the long list of ingredients- they come together quickly. Let this chill overnight for best flavor. Ingredients:
1 (8 ounce) jar sun-dried tomatoes packed in oil |
1/2 cup fresh parsley, chopped |
1/2 cup fresh basil, chopped |
1 (14 ounce) can red kidney beans |
1 (14 ounce) can white kidney beans |
1 (14 ounce) can black beans |
1 (14 ounce) can black-eyed peas |
1 small red onion, thinly sliced |
1/3 cup red wine vinegar |
1/4 cup white sugar |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon black pepper |
Directions:
1. Rinse and drain all beans & peas.
2. Drain tomatoes and reserve oil.
3. Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
4. In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
5. Pour vinegar mixture over beans, and toss to coat.
6. Cover and chill overnight.
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