• 1 cup dried navy beans, borlotti beans, or black-eye peas
• pinch of ground cinnamon
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1/2 cup black olives
• 1 clove
• salt and pepper to taste
• 3 Tbs olive oil
• 1 Tbs chopped fresh mint leaves

• To serve: Flat bread (gluten free)  

Soak the beans according to the instructions on the packet, then put them in cold water, bring to a boil, and simmer for about 2 hours with the cinnamon. (OR...you could skip the 2 hours and use no sodium canned beans). Drain the beans and mix them with all the other ingredients, except the mint leaves. Finally, sprinkle the mint leaves on top of the salad and refrigerate for as long as possible  (up to 12 hours). Serve with flatbread.

This is a good recipe to make at lunchtime and serve as a side for dinner.