This makes a nice lunchtime meal in combination with a green salad or steamed vegetables.
1 c beans, soaked and cooked (pinto, black eyed peas, adzuki, black, navy, chick peas etc.)
1 T mustard powder
1/4 c extra virgin olive oil
3 radishes, finely diced
1 c parsley or cilantro, minced
3 scallions, minced (whites and greens)
1 t bragg’s soy liquid aminos, to taste
2 T lime juice
1 T apple cider vinegar
Soak the beans overnight, drain water and rinse. Cook the beans until soft. (A slow cooker is ideal. If you put the beans in the pot in the morning, they’ll be ready for dinner).
Whisk together the mustard, lime juice, vinegar, Bragg’s liquid aminos and oil. Pour over warm beans.
Allow to cool. Toss in vegetables and parsley.