Baked Bean Salad - cooking recipe

Ingredients

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)

Preparation

Drain beans and place into a large bowl.
Cut tomatoes into strip, about 1/3 in thick. Add to bowl with beans. Add olives and green onion. Fold together carefully.
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.
Pour dressing over vegetables. Fold together until well blended.
Before serving, garnish with sliced egg and a sprig of parsley if used.