Peruvian bean salad

5

PREP TIME

15 min

Makes

8 cups (2 L)

Ingredients

  • 2 garlic cloves , minced
  • 1 tbsp honey-Dijon mustard
  • 1 tbsp pickled jalapeno
  • 1 pinch salt and pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 540-mL can chickpeas
  • 540-mL can black beans
  • 540-mL can mixed beans
  • 1 yellow bell pepper , coarsely chopped
  • 1 ripe avocado , chopped
  • 1 pint grape tomatoes , sliced in half
  • 1/2 cup chopped parsley

Instructions

  • In a bowl, stir garlic with honey-Dijon, jalapeños, salt, pepper and vinegar. Whisk in oil. Drain and rinse beans. 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.

Nutrition (per serving)

  • Calories
  • 142,
  • Protein
  • 5.2 g,
  • Carbohydrates
  • 18.1 g,
  • Fat
  • 6 g,
  • Fibre
  • 5.3 g,
  • Sodium
  • 252 mg.

Loaded with beans and vibrant colored vegetables, this is a stunning salad for a buffet. It can sit for hours without wilting and the flavour only improves.

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