Mixed Bean Salad With Sun-Dried Tomatoes

• 1 (8-ounce) jar oil-packed sun-dried tomato halves
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh basil
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 (15-ounce) can white kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15.8-ounce) can black-eyed peas, rinsed and drained
• 1/2 red onion, thinly sliced
• 1/3 cup red wine vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon freshly ground black pepper

1. Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1/4 cup reserved oil in a medium bowl. Return the remaining oil to sun-dried tomato jar; reserve for another use. Chop drained tomatoes; place in a large bowl. Add parsley and next 6 ingredients (through onion) to chopped tomatoes, and stir gently to combine.
2. Add vinegar and remaining ingredients to 1/4 cup reserved oil, stirring with a whisk. Drizzle over bean mixture; toss gently to coat. Cover and chill.

tomato halves, parsley, fresh basil, red kidney beans, white kidney beans, black beans, blackeyed peas, red onion, red wine vinegar, sugar, salt, dry mustard, freshly ground black pepper

Taken from www.myrecipes.com/recipe/mixed-bean-salad-with-sun-dried-tomatoes (may not work)