Baked Bean Salad

• 1 (21 ounce) can baked beans
• 2 small tomatoes, peeled & seeded
• 1/2 cup stuffed green olive, sliced
• 1/4 cup chopped green onion
• 2 tablespoons red wine vinegar
• 1 tablespoon prepared mustard
• 4 -6 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 hard-boiled egg, peeled & sliced
• 1 sprig fresh parsley (optional)

1. Drain beans and place into a large bowl.
2. Cut tomatoes into strip, about 1/3 in thick. Add to bowl with beans. Add olives and green onion. Fold together carefully.
3. In a small bowl, whisk together the vinegar and mustard; slowly whisk in the oil until an emulsified mixture is formed. Add salt & pepper and mix well.
4. Pour dressing over vegetables. Fold together until well blended.
5. Before serving, garnish with sliced egg and a sprig of parsley if used.

beans, tomatoes, stuffed green olive, green onion, red wine vinegar, mustard, olive oil, salt, pepper, egg, parsley

Taken from www.food.com/recipe/baked-bean-salad-204258 (may not work)