Grilled Chicken Breast and Bean Salad
| Yield: | 6 Servings |
| Categories: | Poultry, Salads |
| 2 | tb | Well-seasoned mustard to 3 tablespoons |
| 4 | Chicken breast halves skinned and boned | |
| 1 | pk | Frozen black-eyed peas 10-ounce package |
| 32 | oz | Canned beans combined kidney, garbanzos, white |
| 1 | Medium-large red onion finely chopped | |
| 2 | Medium-large ripe tomatoes coarsely chopped | |
| 2 | tb | Fresh thyme, chopped to 3 tablespoons |
| 2 | tb | Fresh oregano, chopped to 3 tablespoons |
| 4 | Sun-dried tomato halves in oil, finely chopped | |
| 3 | tb | Extra-virgin olive oil |
| 3 | tb | Balsamic vinegar |
| Black pepper to taste freshly ground |
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