3-Bean Salad with Sun dried Tomatoes

First off, let me thank everyone for chiming in with their favorite cookbooks. Unfortunately, my Amazon wishlist has grown quite a bit because of it, but a lot of you are reading really good books! I'll be posting a list on Wednesday of all of the books that were suggested, either via comments or emails.

But now for the winner of the contest. Congratulations to Genie of the Inadvertent Gardener who will be receiving Morimoto's new cookbook. Hopefully you will enjoy it as much as I do.

And now, today's recipe...

I'm always trying to find new ways of using beans. So full of fiber and flavor, it's impossible to not want to give them a try. This salad is no exception. The addition of the sun dried tomatoes really kick it up a bit, and the dressing is the perfect complement.

This would be perfect to throw into a brown bag for lunch, and works perfectly on top of a bed of lettuce.



3-Bean Salad with Sun dried Tomatoes
1 can each red kidney beans, black beans, and cannelini beans
3/4 c red onion, chopped
1 c oil-packed sun dried tomatoes, julienned
1/4 c oil from sun dried tomatoes
1/4 c fresh parsley, chopped
1/4 c fresh basil, chopped
1 1/2 tsp green peppercorns in brine, drained and chopped
1/2 tsp mustard powder
3/4 tsp salt
1/3 c pomegranate balsamic vinegar (or regular balsamic vinegar)

In a large bowl, combine drained and rinsed beans. Add onion, sun dried tomatoes, parsley, basil, and green peppercorns. In a small bowl, whisk oil from sun dried tomatoes, mustard powder, salt, and vinegar. Pour over salad and stir well. Serve and enjoy!