Grilled Chicken Breast and Bean Salad

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 Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl. Cook peas according to package directions, not more than 15 minutes. Drain. Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes. Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature. Makes 6 servings.