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    You are in: Home / Recipes / Peruvian Bean Salad Recipe
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    Peruvian Bean Salad

    Peruvian Bean Salad. Photo by JackieOhNo!

    1/1 Photo of Peruvian Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Dreamer in Ontario's Note:

    This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7

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    Units: US | Metric


    1. 1
      In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
    2. 2
      Whisk in oil.
    3. 3
      Drain and rinse beans, then place in a large bowl.
    4. 4
      Add pepper, avocado, tomatoes and parsley.
    5. 5
      Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
    6. 6
      Cover and refrigerate up to 2 days.

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    Ratings & Reviews:

    • on May 27, 2013


      I made this as a side dish to Mexican Grilled Chicken, knowing a vegetarian guest would be joining our small dinner party; I wanted something "big" enough to substitute as her main. Vegetarian or not, everyone loved this, and two people asked for the recipe. Thank you, Dreamer, for sharing this. So quick and simple, and so full of taste. (I didn't know about -- or couldn't find -- a can of "Mixed Beans" that the recipe calls for. Instead, I used 1 can of black beans, I can of red kidney beans, and 1 can of garbanzo. Otherwise, I followed the recipe exactly.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2012


      This is a wonderful salad that is so full of flavor. I think the combination of the jalapeno and honey mustard was the perfect ratio of sweet to hot and gave this a lot of dimension. The colors of the salad are fabulous too, and make a beautiful presentation. We especially liked the addition of the avocado. I could only find a 19 oz. can of chickpeas, though, and had to settle for a 15 oz. can of black beans and a 15 oz. can of chile beans (a mixture of red kidney and pinto beans). Those quantities were fine, though. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2011


      Excellent salad that uses a bunch of likely pantry staples. I took this to a picnic and it held up really well, only I didn't get around to adding the avocado....which I'm sure would be great, I just couldn't find any decent ones at the store. Really like the little kick from the pickled jalapenos, which I had never used before. You could easily add more of the jalapeno if you're a fan. I also had to use regular tomatoes as cherry toms are still at 'winter' prices at the moment. I'm sure I'll make this again, especially when pressed for time, I think I had this all done in under 15 mins. Thanks Dreamer!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Peruvian Bean Salad

    Serving Size: 1 (1771 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 261.3
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 225.9 mg
    Total Carbohydrate 32.3 g
    Dietary Fiber 9.7 g
    Sugars 1.2 g
    Protein 8.8 g

    The following items or measurements are not included:

    honey dijon mustard

    salt and pepper


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