Best Sun Dried Tomato Three Bean Salad Recipes

Black Bean Salad With Sun-Dried Tomatoes image

Provided by gingersnap

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/3 cup chopped sun-dried tomato (not in oil)
2 teaspoons Dijon mustard
2 teaspoons honey
3 tablespoons balsamic vinegar
1/4 cup olive oil
1 (10 ounce) can black beans
1 large red pepper, diced
1/2 cup chopped onion
1 cup feta cheese
salt & pepper

Steps:

Nutrition Facts : Calories 341, Fat 22.1, SaturatedFat 7.6, Cholesterol 33.4, Sodium 547.2, Carbohydrate 25.6, Fiber 6.3, Sugar 10.4, Protein 11.3

Bean Salad and Sun-Dried Tomato Dressing image

Provided by SEvans

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup chickpeas
1/2 cup white beans
1/2 cup black beans
1/2 cup red kidney beans
1/2 small red onion, sliced thin
1/3 cup orange bell pepper, diced
1/3 cup red pepper, diced
1/3 cup green pepper, diced
1/4 cup roughly chopped parsley
1 pinch salt and pepper
sun-dried tomato dressing (Store or name brand)

Steps:

Thoroughly rinse all of your beans.
combine all the above ingredients except the dressing.
Allow individuals to dress their own salad - some prefer more some prefer less.
This recipe is shown served as a main side dish to my Grilled Lemon Garlic Chicken Kabobs (Recipe #228062) , making this a very low carb, low fat meal.

Nutrition Facts : Calories 360.3, Fat 2.3, SaturatedFat 0.3, Sodium 369.9, Carbohydrate 68.2, Fiber 17.4, Sugar 3.6, Protein 19.4

Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing image

Provided by Trisha Yearwood

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil)
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups mixed color cherry tomatoes, cut in half
1 small red onion, thinly sliced
2 tablespoons olive oil
1 pound wax beans (or green beans if not available), trimmed

Steps:

For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.