1 (16 oz.) can red beans (rinsed and drained)
1 1/2 c. cooked brown rice
1 c. diced, peeled and seeded cucumbers
1 c. diced tomato
1/2 c. chopped green pepper
1/2 c. chopped celery
3 tbsp. chopped parsley
2 tbsp. chopped green onions

MUSTARD VINAIGRETTE:

1/2 c. vinegar
1 tbsp. oil
2 tsp. Dijon style mustard
1 tsp. sugar
1/2 tsp. garlic salt
1/8 tsp. black pepper

Mix well. Makes 1/2 cup.

Combine beans, rice and 1/4 cup mustard vinaigrette, mix well and let stand at least 1 hour at room temperature. Add remaining ingredients and mix well. Makes 6 servings.