Fiesta Bean Salad

 2 1/2 cups cooked white pea beans
2 large stalks celery -- sliced diagonally
1 small onion -- diced
1 small green or red pepper -- sliced
1/2 cup black olives -- sliced (optional)
1 cup cherry tomatoes -- halved
3 tablespoons vegetable oil (such as canola)
5 tablespoons white vinegar
1/4 cup granulated sugar
1/2 teaspoon dry mustard
1 clove garlic -- minced
1/2 teaspoon salt
1 pinch paprika

Combine cooked beans, celery, onion, green or red pepper, olives and tomatoes in a large bowl. Mix remaining ingredients together and pour over bean mixture; mix well. Cover and refrigerate at least 4 hours or overnight.