2 c. cooked pinto beans
1 c. tomato, cut into 1 inch pieces
3/4 c. diced green bell pepper
1/4 c. diced red onion
2 tbsp. minced fresh parsley
3 tbsp. minced fresh parsley
2 tbsp. olive oil
1 sm. garlic clove, minced
1/8 tsp. powdered mustard
Dash each of salt & pepper

In serving bowl, combine beans, tomato, green pepper, onion and parsley. Combine remaining ingredients in a small bowl, mix well. Pour over bean salad and toss. Cover and chill for 4 hours. Let stand at room temperature for about 1/2 hour before serving. (Divide into 2 equal servings.) Single serving = 4 ounces protein or 1 cup starch, 1 cup vegetable.