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id 502
Name Mixed Bean Salad with Sun-Dried Tomatoes
Main Dish Category Salads and Dressings
Secondary Dish Category Side Dish,
Main Ingredient Beans
Other Ingredient Sun-Dried Tomatoes
Number of People 14
List of Ingredients 1 (8 oz) jar oil-packed sun-dried tomatoes, julienned

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

1 (15 oz) can each red kidney beans, black beans, white kidney beans (cannellini beans), and black-eyed peas, rinsed and drained

1/2 red onion, sliced thin

1/3 cup red wine vinegar (or balsamic vinegar)

1/4 cup sugar

1 tsp salt

1/2 tsp dry mustard

1/4 tsp black pepper
Description 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.


Time 20 minutes
Cooking Type Toss
Difficulty (1-5) 1
Notes Per 1/2 cup serving: CALORIES 181(28% from fat); FAT 5.7g (sat 0.7g,mono 3.6g,poly 0.9g); IRON 2.5mg; CHOLESTEROL 0.0mg; CALCIUM 100mg; CARBOHYDRATE 26.2g; SODIUM 500mg; PROTEIN 7.2g; FIBER 4.4g
Origin Cooking Light Sept 2004
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