Sun Dried Tomato Three Bean Salad is a bright and hearty salad made with a trio of kidney beans, black beans, and black-eyed peas tossed with tangy sun-dried tomatoes, crisp red onion, fresh basil, and parsley. Everything is coated in a zesty Dijon and red wine vinegar dressing made with rich sun-dried tomato oil for a light and refreshing twist on classic three-bean salad.
A friend gave me this recipe 20+ years ago and it has remained my favorite bean salad recipe since. The sun dried tomato adds a ton of flavor and it goes perfectly with the dijon and red wine vinegar. Fresh basil and parsley add a nice kick of herb flavor too. This recipe keeps super well in the fridge, so you can use for meal prep or make a big batch to eat whenever you need a quick lunch or snack like I did.
If you love beans and would like to check out some of my other bean focused recipes, try my recipe for homemade refried beans, pesto chicken and white bean salad, or cheese enchiladas with black bean sauce.
Sun Dried Tomato Three Bean Salad
Ingredients
- 1 8 oz jar julienned sun dried tomatoes in oil
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1 can red kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can black eyed peas drained and rinsed
- 1/2 red onion diced
- 1/3 cup red wine vinegat or more to taste
- 2 tbsp sugar optional, if your red wine vinegar has sweetness you may not need this
- 2 tbsp dijon mustard
- salt and pepper to taste
Instructions
- Remove the tomatoes from the oil and put the oil in large bowl. Chop the tomatoes and add them. Dice the onion and chop the herbs and add those as well. Add the vinegar and dijon and mix well.
- Drain and rinse the beans and shake dry. Add them to the mixture. Toss well and season with some salt and pepper. Taste the mixture and add more vinegar, Dijon, a little sugar, or more salt and pepper to taste. This tastes great any time but it benefits from a few hours in the fridge before eating.
- Keeps well in the fridge in an airtight container.