2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons oyster sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (16 ounce) can kidney beans, drained
1 (16 ounce) package shredded mozzarella cheese
3/4 cup sliced sunflower seeds
2 cups chopped chopped fresh parsley
In a small saucepan, combine lemon juice, olive oil, corn oil, oyster sauce, oregano, basil, cheese, sunflower seeds and parsley. Heat vigorously over low heat until heated through and a small amount of hot mustard remains.