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Mixed Bean Salad with Sun-dried Tomatoes

*gasp* It's been hot and humid. On one of these muggy nights, I asked my boyfriend, "What do you want for dinner? I could make something with the sausage and zucchini or I saw a recipe for..."

He interrupted me with, "... anything that doesn't involve adding any more heat to this apartment!"

I had been meaning to try this mixed bean salad recipe and I had most of the ingredients in the house. I'm glad I made it. It's easy to make, filling, and tasty (and even tastier the next day). It keeps well in the fridge so you can make it ahead and pack a lunch the next day. It doesn't need to be reheated so you can bring it to a potluck. And if you use canned beans, you don't have to heat up your apartment.

small photo of the Mixed Bean Salad with Sun-dried Tomatoes

Mixed Bean Salad with Sun-Dried Tomatoes

Yield: 14 servings (serving size: 1/2 cup)

1 (8-ounce) jar oil-packed sun-dried tomato halves
1/2 cup chopped fresh parsley [skipped since I had none]
1/2 cup chopped fresh basil
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can white kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15.8-ounce) can black-eyed peas, rinsed and drained
1/2 red onion, thinly sliced
1/3 cup red wine vinegar (or use cider vinegar)
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper

  1. 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.

  2. Chop drained tomatoes; place in a large bowl.

  3. Add parsley and next 6 ingredients (through onion) to chopped tomatoes, and stir gently to combine.

  4. 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.

photo of the bubbles formed when I added the vinegar to the oil
Pretty bubbles formed when I poured the red wine vinegar into the olive oil

big photo of the Mixed Bean Salad with Sun-dried Tomatoes

This recipe from Cooking Light so there's also nutritional info to list!
Janice Daciuk, Cooking Light, SEPTEMBER 2004

Nutritional Information
Calories: 181 (28% from fat)
Fat: 5.7g (sat 0.7g,mono 3.6g,poly 0.9g)
Protein: 7.2g
Carbohydrate: 26.2g
Fiber: 4.4g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 500mg
Calcium: 100mg

Thread in vegrecipes: http://community.livejournal.com/vegrecipes/1684467.html

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YUM!!!!!!!!!!! This is my kind of lunch. Nobody else here will eat it, but I certainly will! Thanks!

Yum! I think I'm going to try this one. Also, it has a good nutrient profile (though I'd need about 3 servings, lol).

Don't you have air conditioning? I would DIE on the east coast without it!

We have a window air conditioner but we resist turning it on. I don't think we used it at all last year and we still haven't turned it on this year, despite regularly being in the high 90s lately.

I made this the other night with the following modifications to suit what I had on hand

skipped the parsley
used 1 can black beans, one can garbanzo, one can kidney, and one can corn
added 2 diced orange peppers
used balsamic vinegar


ooh...we had another hot day of not wanting to add heat to the apartment so we made this again and I used your variations. We added various mixed beans, 1 can corn, 1 diced red peppers, and added some balsamic vinegar. (also skipped parsley)

And yes -- DELICIOUS! Thanks for improving on the recipe!

I'm glad it was even better than the first time! I love corn in salads. I'm having friends over and will make a corn salad that's similar, but with a lime and mayo based dressing. Or maybe I'll do a variation on this recipe but with just corn . . .

looks yummy! definately going to try this soon, thanks for sharing :)

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