1 16-ounce can garbanzo beans, drained
1/4 cup parsley, chopped
1/2 cup tomato, chopped
1/4 cup ripe olives, chopped
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon white wine vinegar
1 teaspoon dry mustard
2 tablespoons olive oil
COMBINE:
Combine the first six ingredients in a large bowl; mix well
Whisk together vinegar and mustard. Add olive oil and blend, then add to bean mixture.
Toss well.
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