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.
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.
