Peruvian Bean Salad

Name: Peruvian Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 cups
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

Submitted by Dreamer in Ontario

"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. From Chatelaine and posted for ZWT 7"

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photo by JackieOhNo!

Ready In:: 15mins
Ingredients:: 13
Yields:: 8 cups

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

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.

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Reviews

I made this as a side dish to Recipe #484420, knowing a vegetarian guest would be joining our small dinner party; I wanted something "big" enough to substitute as her main. Vegetarian or not, everyone loved this, and two people asked for the recipe. Thank you, Dreamer, for sharing this. So quick and simple, and so full of taste. (I didn't know about -- or couldn't find -- a can of "Mixed Beans" that the recipe calls for. Instead, I used 1 can of black beans, I can of red kidney beans, and 1 can of garbanzo. Otherwise, I followed the recipe exactly.)

Belgophile
This is a wonderful salad that is so full of flavor. I think the combination of the jalapeno and honey mustard was the perfect ratio of sweet to hot and gave this a lot of dimension. The colors of the salad are fabulous too, and make a beautiful presentation. We especially liked the addition of the avocado. I could only find a 19 oz. can of chickpeas, though, and had to settle for a 15 oz. can of black beans and a 15 oz. can of chile beans (a mixture of red kidney and pinto beans). Those quantities were fine, though. Thanks for sharing!

JackieOhNo!
Excellent salad that uses a bunch of likely pantry staples. I took this to a picnic and it held up really well, only I didn't get around to adding the avocado....which I'm sure would be great, I just couldn't find any decent ones at the store. Really like the little kick from the pickled jalapenos, which I had never used before. You could easily add more of the jalapeno if you're a fan. I also had to use regular tomatoes as cherry toms are still at 'winter' prices at the moment. I'm sure I'll make this again, especially when pressed for time, I think I had this all done in under 15 mins. Thanks Dreamer!

magpie diner
I’m sorry but this is not Peruvian. So pls don’t mention our country to add it here. As Peruvian I know for a fact is not. First of all, none of our dishes have jalapeños. That is not a thing back home. Is become well known worldwide but is a Mexican tradition, not Peruvian. Plus, the main thing of Peruvian bean salad is using frejol canario. Every Peruvian will know this.

Sandra B.