Fiesta Bean Salad

A bright and light salad inspired by Mexican colours and flavours.

Serves: 6-8

Prep Time: 15 min, plus 1 day marinating

Cooking Time: 0 min

Total:  15 min, plus 1 day marinating

Ingredients

1 tin kidney beans, drained and rinsed
1 tin chickpeas, drained and rinsed
1 tin black beans, drained and rinsed
1 corn on the cob, boiled and removed from cob
1 ripe avocado, cut into cubes
1 red pepper, chopped
1 clove garlic, pressed
3 tbsp. red onion, finely diced
1 green onion, finely chopped
1 tbsp. apple cider vinegar
1 tbsp. balsamic vinegar
1 tsp. honey or agave
1 tbsp. olive oil
fresh ground pepper, to taste
1-2 tsp. dried oregano
fresh parsley, to garnish

Directions

1. In a small bowl, whisk apple cider and balsamic vinegar, oil, honey, pepper and oregano.
2. In large bowl combine beans, garlic and red onion and toss with dressing. Cover and refrigerate for a day, allowing the flavours to soak in.
3. Right before serving, add corn, red pepper, avocado and green onion. Toss gently and serve.