1/4 c. lemon juice
1/4 c. olive oil
1 tbsp. mustard, optional
1 med. clove garlic, crushed

SALAD:

1 can chick peas (16 oz.) drained
1 can kidney beans (16 oz.) drained
1 pkg. frozen lima beans, cooked & drained
3 med. tomatoes, chopped
1 c. chopped red pepper
1/2 c. chopped red onion
10 sliced black olives

1. In jar with tight fitting lid or in an electric blender; mix 1/2 teaspoon salt, 1/4 teaspoon pepper and dressing ingredients until blended. Set aside.

2. In large bowl, combine all salad ingredients except olives with dressing; toss to combine. Sprinkle olives on top. Cover with plastic wrap. Refrigerate several hours before serving. Makes 10 (1 cup) serving.