CHARLENE’S BEANINGFULL SALAD

By Charlene Chambers

A fabulously delicious side dish containing the most healthful ingredients of many types of beans plus additional ingredients to give you the most fiber filled dish ever. Everyone will love this one!!

1 8oz jar julienned oil packed sun dried tomatoes
½ c chopped fresh Italian parsley
½ c chopped fresh basil
1 tsp. minced, fresh oregano
1 16oz can dark red kidney beans
1 15.8oz can great northern beans
1 15oz can black beans
1 16 oz can pinto beans
½ large red onion, peeled and sliced thinly
1/3 c red wine vinegar
¼ c Domino sugar
1 tsp coarse salt
½ tsp dry mustard
½ tsp fresh ground black pepper

Drain sun-dried tomatoes, reserving ¼ c oil. Place reserved oil in a small mixing bowl. Chop tomatoes and place in a large mixing bowl. Add parsley, basil, oregano and all the beans, which have been drained and rinsed, and the red onion to the large mixing bowl. Mix well but gently. To the small mixing bowl containing the reserved tomato oil add vinegar, sugar, salt, mustard and pepper and whisk until well blended. Drizzle over bean mixture and toss gently to mix. Cover and chill 2 hrs or more. Serves 12

 

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