Mixed Bean Salad with Sun-Dried Tomatoes
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.
Drain sun-dried tomatoes in a sieve over a bowl, reserving oil.
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.
Add parsley and next 6 ingredients (through onion) to chopped tomatoes, and stir gently to combine.
Add vinegar and remaining ingredients to 1/4 cup reserved oil, stirring with a whisk.
Drizzle over bean mixture; toss gently to coat. Cover and chill.