A vibrant and flavorful bean salad with Mediterranean-inspired ingredients, perfect for any occasion.
Rinse and drain all the beans and peas thoroughly.
Rinsing canned beans removes excess sodium and improves their flavor.
Drain the sun-dried tomatoes, reserving the oil.
The reserved oil can be used in the dressing for added flavor.
Chop the sun-dried tomatoes, parsley, basil, and red onion into small pieces.
Chopping ingredients uniformly ensures even distribution of flavors.
In a medium bowl, whisk together 1/4 cup of the reserved oil, red wine vinegar, sugar, salt, dry mustard, and black pepper.
Whisking the dressing thoroughly emulsifies the ingredients for a smooth texture.
Combine the beans, peas, chopped vegetables, and herbs in a large serving bowl.
Mix gently to avoid mashing the beans.
Pour the dressing over the salad and toss to coat evenly.
Ensure all ingredients are well-coated for maximum flavor.
Cover the salad and refrigerate for at least 2 hours before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad chilled, garnished with extra fresh herbs if desired.
This salad pairs wonderfully with crusty bread or as a side to grilled dishes.
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