Sun-Dried Tomato & Bean Salad

Kizzikate's Note:

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.

• Total Time: 8 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 14

• 1 (8 ounce) jar sun-dried tomatoes packed in oil
• ½ cup fresh parsley , chopped
• ½ 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
• ¼ cup white sugar
• 1 teaspoon salt
• ½ teaspoon dry mustard
• ¼ 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.

Reviews

[Rebam98]

This was pretty good, especially after marinating over 2 nights. At first, I didn't add onions. However, it needed that bite from onions. I added them and it was much better. I recommend eating this with a spoon; the beans fall right off a fork.

[SusieQusie]

Great eye-appeal and wonderful taste! I did decrease the sugar to 2 T but otherwise made as written. I've never thought of a bean salad as _exciting_ but this one gives a burst of flavor with every bite. This recipe is sure to be repeated at my house. THanks!

[Redsie]

Loved this! This was a great mix of different beans!! I used chickpeas instead of white kidney beans. The rest, made as is (except didn't add any sugar) - can't wait to have the leftovers!! Thanks Kizzikate!