August 11, 2010
I’m sorta sick of this bean salad, but I’m taking that as a good sign because I received more requests for this side dish than any other this cookout season. So apparently I am very skilled at opening five cans of beans and tossing them with sliced sundried tomatoes, slivered red onions, fresh basil and a super simple vinaigrette. Wish I could boast that this oft-requested recipe was extremely complicated and required some advanced cooking skills, but that would be a complete and utter lie. I can’t lie. I turn red and cry. Plus, complicated food is not really my style.
There is something crazy addicting about this salad, which is dangerous because, well, it’s mostly beans. So enjoy with caution. Like as a side dish as it’s intended. Attempting to consume a decent size bowl of the leftovers as a lunch entree is not recommended. I learned my lesson.
Mixed Bean Salad with Sundried Tomatoes(Adapted from Cooking Light)
- 1 8-oz jar sundried tomatoes packed in oil
- 5 14-oz cans assorted beans (such as kidney, black, great northern, black-eyed, etc.), rinsed and drained
- 1/4 large red onion, sliced into thin moons
- 1/2 cup chopped fresh basil
- 1/2 cup red wine vinegar
- 3/4 tsp dry mustard
- 2-3 T sugar
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Drain tomatoes, reserving 1/3 cup of the oil. Coarsely chop the tomatoes and set aside.
To the chopped tomatoes, add the beans, red onion and basil. Toss lightly.
In a separate bowl, combine vinegar, mustard, sugar, salt and pepper. Slowly whisk in the reserved oil to make vinaigrette. Pour over bean salad and toss. Cover and refrigerate at least 1 hour (overnight is best). Serve cold or at room temperature.