Sun-Dried Tomato & Bean Salad - cooking recipe

Ingredients

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

Preparation

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.