Peruvian Bean Salad

Name: Peruvian Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 cups
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

(3)

Recipe by Dreamer in Ontario

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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READY IN: 15mins

YIELD: 8 cups

UNITS: US

INGREDIENTS

Nutrition

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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