Ingredients for Sun Dried Tomato Bean Salad
- 1 cup sun-dried tomatoes packed in oil
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can cannellini beans
- Black Beans
- Black Eyed Peas
- 1/2 cup chopped red onion
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1 (15-ounce) can pinto beans
- 1 (10-ounce) package frozen peas
- 1/4 cup sun-dried tomato oil
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How to Make Sun Dried Tomato Bean Salad
- Rinse 1 (15-ounce) can kidney beans, 1 (15-ounce) can cannellini beans, 1 (15-ounce) can pinto beans, and 1 (10-ounce) package frozen peas thoroughly and drain well.
- Drain 1 cup sun-dried tomatoes packed in oil, reserving 1/4 cup of the oil.
- In a medium bowl, whisk together the reserved 1/4 cup sun-dried tomato oil, 1/4 cup red wine vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1 teaspoon dry mustard, and 1/2 teaspoon black pepper.
- In a large serving bowl, combine the drained sun-dried tomatoes (chopped), 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh basil, the drained kidney beans, cannellini beans, pinto beans, peas, and 1/2 cup chopped red onion.
- Gently toss the bean mixture to combine.
- Pour the vinegar mixture over the beans and gently toss to coat evenly.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
2g
Carbs
9g
