Mixed Bean Salad with Sun-Dried Tomatoes

Prep Time: 15 minutes

Serves: Fourteen

• 1 jar oil-packed sun-dried tomato halves
• ½ c chopped fresh parsley
• ½ c chopped fresh basil
• 1 can black- eyed peas, rinsed and drained
• 1 can red kidney beans, rinsed and drained
• 1 can white kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• ½ red onion, thinly sliced
• 1/3 c red wine vinegar
• ¼ c sugar
• ½ tbsp salt
• ½ tbsp dry mustard
• ¼ tbsp freshly ground black pepper

Method

Drain tamato halves in a sieve over a bowl, reserving oil. Place ¼ c oil in a medium bowl. Return remaining oil to jar, refrigerate and reserve for another use. Chop drained tamatoes, place in a large bowl. Add parsley and next 6 ingredients, and stir gently to combine. Add vineger and next 4 ingredients to ¼ c reserved oil, stirring with a whisk. Drizzle over bean mixture, toss gently to coat. Cover and chill. Mixed Bean Salad, Sun-Dried Tomato, Red Wine Vinegar