Peruvian Bean Salad

Name: Peruvian Bean Salad
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

13 ingredients

6 steps

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

1

In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
2

Whisk in oil.
3

Drain and rinse beans, then place in a large bowl.
4

Add pepper, avocado, tomatoes and parsley.
5

Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
6

Cover and refrigerate up to 2 days.