Baked Bean Salad

From a recipe card set of twenty plus years ago it's deliciously different and a great addition to a picnic basket. I've also made this up as a side dish to a meal of baked ham and steamed broccoli. Either way it's a keeper in our family.

• Ready In: 25 mins
• Serves: 4

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)

Directions

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.