Five Bean Salad with Sundried Tomatoes

Warm weather means picnics, outings and poolside parties. I always make a great salad or side dish that can handle the warm temperatures. Everyone asks if I can bring the bean salad. This dish is so easy to make and tastes so good with any burger, sandwich or hotdog. It’s great because it can stay outside in warm temperatures.

This dish is even better when it sits in the fridge for a few days, so it can be made ahead of time. You can experiment with different kinds of beans to find your favorite.

INGREDIENTS

5 14-ounce cans of assorted beans rinsed and drained. (kidney, black, great northern, etc.)

1 8-ounce jar of sundried tomatoes packed in oil

½ cup fresh basil, chopped

¼ of a large red onion, sliced thin

¾ teaspoon dry mustard

½ cup red wine vinegar

2-3 tablespoons sugar

1 teaspoon salt

½ teaspoon pepper

INSTRUCTIONS

1. Drain the sundried tomatoes and reserve ⅓ of the oil. Chop the tomatoes.

2. Add the beans, red onion and basil to the tomatoes. Mix.

3. In a separate bowl, mix together the vinegar, mustard, sugar, salt and pepper.

4. Whisk in the oil from the tomatoes very slowly to make a vinaigrette.

5. Pour over the beans and toss.

6. Cover and refrigerate for at least an hour. Serve chilled.

Stay safe and eat great Canton.