| 1-1/2 pounds | Canned black beans, rinsed and drained |
| 2 tablespoons | Chopped pimento |
| 2 tablespoons | Parsley |
| 1 tablespoon | Plus 1 tsp. olive oil |
| 2 tablespoons | Lemon juice |
| 1-1/2 tablespoon | Water |
| 1/4 teaspoon | Dry mustard |
| 1 clove | Garlic, minced |
| 4 | Pita pocket breads, warm and cut in half |
Combine beans, pimento and parsley in a salad bowl.
Combine remaining ingredients, except pitas, in a jar with a tight-fitting lid. Add salt and pepper to taste. Shake vigorously. Pour dressing over beans. Set aside 30 minutes.
Divide equally and stuff into pita breads.
Recipe makes 4 servings.