Anonymous Fri Oct 07 12:05:02 2005

1 cup dried or

2 (15-ounce) cans drained garbanzo

beans

1/2 cup tomato juice

2 tablespoons chopped fresh parsley

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped red onion

1/4 cup finely chopped carrot

Cook beans as directed on package--except omit salt; drain. (Do not cook canned beans.) Mix tomato juice, parsley, mustard, salt and pepper in large glass or plastic bowl. Stir in beans, onion and carrot. Cover and refrigerate about 2 hours or until chilled. 6 servings