Black Bean Salad With Sun Dried Tomatoes Recipes

SUN-DRIED TOMATO & BEAN SALAD

Steps:

• Rinse and drain all beans & peas.
• Drain tomatoes and reserve oil.
• Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
• In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
• Pour vinegar mixture over beans, and toss to coat.
• Cover and chill overnight.

BLACK BEAN SALAD WITH SUN-DRIED TOMATOES

Steps:

• Combine sundried tomatoes, mustard & honey.
• Whisk in vinegar & oil.
• Season with salt & pepper to taste.
• In another bowl, combine beans, pepper & onions.
• Toss with dressing.
• Mix in feta cheese (or I usually just sprinkle some on top of each serving).

TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES

Steps:

• 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
• 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
• 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
• 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.