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!