Ingredients
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2 garlic cloves, minced
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1 tablespoon honey dijon mustard
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1 tablespoon chopped pickled jalapeno pepper
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1 pinch salt and pepper
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1/4 cup red wine vinegar
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1/4 cup olive oil
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19 ounces chickpeas
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19 ounces black beans
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19 ounces mixed beans
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1 yellow pepper, coarsely chopped
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1 ripe avocado, chopped
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1 pint grape tomatoes, sliced in half
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1/2 cup chopped parsley
Instructions
- In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
- Whisk in oil.
- Drain and rinse beans, then 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.