1 c Dried lima beans, soaked
1 lg Tomato, diced
2 tb Olive oil
1 tb Red wine vinegar
1 ts Maple sugar
Salt & pepper, to taste 1/2 ts 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