Recipe - Lima Bean Salad

1 cup Dried lima beans, soaked
1 lg Tomato, minced
2 tablespoon Olive oil
1 tablespoon Red wine vinegar
1 teaspoon Maple sugar
Salt & pepper, to taste
One half teaspoon Dry mustard
Parsley, chopped

Drain soaked lima beans. Wash. Cover with fresh water & cook until
soft, about 45 to 60 minutes, depending on the age of the bean.
Drain, reserving the stock for soups later.

Combine lima beans & tomatoes in a serving bowl. Whisk together the
remaining ingredients, except the parsley. Toss the dressing with the
beans & tomatoes. Chill. Garnish with parsley before serving.

Recipe by Mark Satterly

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip