1 cup of black beans – you must wash and soak them over night. The next day heat them and soak them for another 1 hour, drain then put them in the pot along with:

5 cups water
1 carrot
1 onion
1/2 teasp. salt

and cook 45- 60 minutes until they are soft BUT not too soft. Drain and discard carrot and onion. Then chop up scallions, sun dried tomatoes (dry ones or the canned), 1/3 parsley and mix everything with beans

Make vinaigrette:
2 TBLSP mustard
1 TBLSP lemon juice
3 TBLSP balsamic vinegar
3/4 cup olive oil
1 TBLSP tamari

Whisk vinaigrette and add slowly to the bean mixture. Let sit for 1 hour at room temperature before serving.