Ingredients
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1/2 cup fresh parsley, chopped
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1/2 cup fresh basil, chopped
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1 (14 ounce) can white kidney beans
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1 (14 ounce) can black beans
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1 (14 ounce) can black-eyed peas
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1 small red onion, thinly sliced
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1/3 cup red wine vinegar
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1/4 cup white sugar
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1 teaspoon salt
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1/2 teaspoon dry mustard
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1/4 teaspoon black pepper
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1 (14 ounce) can red kidney beans
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1 (8 ounce) jar sun-dried tomatoes packed in oil
Instructions
- 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.