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.”
READY IN:
8hrs 15mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

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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