Ingredients
- 2 garlic cloves, minced
- 1 tablespoon honey dijon mustard
- 1 tablespoon chopped pickled jalapeno pepper
- 1 pinch salt and pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 19 ounces chickpeas
- 19 ounces black beans
- 19 ounces mixed beans
- 1 yellow pepper, coarsely chopped
- 1 ripe avocado, chopped
- 1 pint grape tomatoes, sliced in half
- 1/2 cup chopped parsley
Directions
- In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
- Whisk in oil.
- Drain and rinse beans, then place in a large bowl.
- Add pepper, avocado, tomatoes and parsley.
- Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
- Cover and refrigerate up to 2 days.
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