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Nutrition Facts
Serving Size 1 (134g) Recipe makes 14 servings The following items or measurements are not included below: red wine vinegar
Calories 170
Calories from Fat 26		(15%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 380mg		15%
Potassium 612mg		17%
Total Carbohydrate 29.3g		9%
	Dietary Fiber 7.9g	31%
	Sugars 4.4g
Protein 8.8g		17%
detailed view... how is this calculated?

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Sun-Dried Tomato & Bean Salad

Recipe #225366 | ½ day | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Kizzikate
Apr 29, 2007

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.

SERVES 14 (change servings and units)

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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Browse similar recipes by category

Course > Salads
Main Ingredient > Beans
Preparation > Number of Servings > For Large Groups

Featured Reviews for This Recipe

From: Rebam98

On Jul 9, 2007

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.

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From: SusieQusie

On Jun 22, 2007

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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From: Redsie

On Jun 11, 2007

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!

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From: Bev

On Jun 9, 2007

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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