Mixed Bean Salad with Sun-Dried Tomatoes

Mixed Bean Salad with Sun-Dried Tomatoes
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup chopped fresh parsley
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can white kidney beans, rinsed and drained
  • 1 (8-ounce) jar oil-packed sun-dried tomato halves
  • ½ cup chopped fresh basil
  • 1/3 cup red wine vinegar
  • ¼ cup sugar
  • + 16 more ingredients
    • ½ red onion, thinly sliced
    • 1 (15-ounce) can red kidney beans, rinsed and drained
    • ¼ teaspoon freshly ground black pepper
    • 1 (8-ounce) jar oil-packed sun-dried tomato halves
    • ¼ teaspoon freshly ground black pepper
    • 1 (15.8-ounce) can black-eyed peas, rinsed and drained
    • 1/3 cup red wine vinegar
    • ½ teaspoon dry mustard
    • ½ cup chopped fresh parsley
    • ½ cup chopped fresh basil
    • ¼ cup sugar
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 (15-ounce) can red kidney beans, rinsed and drained
    • 1 (15-ounce) can white kidney beans, rinsed and drained
    • 1 teaspoon salt
    • ½ teaspoon dry mustard

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 tomat...

View full recipe at My Recipes

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