Sun-Dried Tomato & Bean Salad

"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."
 
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photo by Food.com photo by Food.com
photo by Food.com
photo by Redsie photo by Redsie
photo by Bev I Am photo by Bev I Am
photo by Bev I Am photo by Bev I Am
photo by Engrossed photo by Engrossed
Ready In:
8hrs 15mins
Ingredients:
13
Serves:
14
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ingredients

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directions

  • Rinse and drain all beans & peas.
  • Drain tomatoes and reserve oil.
  • Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
  • In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
  • Pour vinegar mixture over beans, and toss to coat.
  • Cover and chill overnight.

Questions & Replies

  1. Recipe served 14 people How much is one serving as I do Weight Watchers
     
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Reviews

  1. 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.
     
  2. I have made this recipe three times to date and I will continue to make it because beans are so healthy for you. My Colorado family like beans very much and I stay with them when I get the chance to go. I first made this for them but now I make it for myself. I eat it right away with out the overnight rest for flavor and it is better then it is not necessary. The sun-dried tomato add just a little sweet, smokey flavor I just loved. Great recipe!
     
  3. This really is better after marinating overnight. Love this salad.
     
  4. 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!
     
  5. 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!
     
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Tweaks

  1. 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!
     
  2. Incredible Bean Salad!! I used fresh basil and parsley from my garden, I substituted pinto beans for the white kidney (none on hand), and I drained all the canned vegetables and rinsed them before adding them to the dressing. This salad is just over the top! I love it and will make it a regular addition to my summer menu!! Thank you, Kizzikate!
     

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