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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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.
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