5
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
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.
Calories 142, Protein 5.2g, Carbohydrates 18.1g, Fat 6g, Fibre 5.3g, Sodium 252mg.
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.