Peruvian Bean Salad

• 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

1. In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
2. Whisk in oil.
3. Drain and rinse beans, then place in a large bowl.
4. Add pepper, avocado, tomatoes and parsley.
5. Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
6. Cover and refrigerate up to 2 days.

garlic, honey, jalapeno pepper, salt, red wine vinegar, olive oil, chickpeas, black beans, mixed beans, yellow pepper, avocado, grape tomatoes, parsley

Taken from www.food.com/recipe/peruvian-bean-salad-455254 (may not work)