Mixed Bean Salad with Sun-Dried Tomatoes

Name: Mixed Bean Salad with Sun-Dried Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 425 grams black beans, rinsed and drained; 448 grams black-eyed peas, rinsed and drained; 425 grams red kidney beans, rinsed and drained; 425 grams white kidney beans, rinsed and drained; 1 teaspoons dry mustard; 118 milliliters chopped fresh basil; 118 milliliters chopped fresh parsley; 1 red onion, thinly sliced; 79 milliliters red wine vinegar; 1 teaspoon salt; 59 milliliters sugar; 227 grams oil-packed sun-dried tomato halves

You can never have too many side dish recipes, so give Mixed Bean Salad with Sun-Dried Tomatoes a try. This recipe serves 14. One serving contains 173 calories, 10g of protein, and 1g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegan diet. A mixture of kidney beans, beans, onion, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Drain sun-dried tomatoes in a sieve over a bowl, reserving oil.

Ingredients you will need

Sun Dried Tomatoes

Cooking Oil

Equipment you will use

Sieve

Bowl

Place 1/4 cup reserved oil in a medium bowl. Return the remaining oil to sun-dried tomato jar; reserve for another use. Chop drained tomatoes; place in a large bowl.

Ingredients you will need

Sun Dried Tomatoes

Tomato