Lima Bean Salad

1 cup dried lima beans -- soaked
1 large tomato -- diced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon maple sugar
salt and pepper -- to taste
1/2 teaspoon dry mustard
parsley -- chopped

Drain soaked lima beans. Wash. Cover with fresh water and 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 and tomatoes in a serving bowl. Whisk together the remaining ingredients, except the parsley.

Toss the dressing with the beans and tomatoes.

Chill Garnish with parsley before serving.

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