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