Ingredients

The following ingredients have 7 Servings
  • 3/4 cup (140g) olive oil
  • 1/4 cup (51g) red wine vinegar
  • 1 tablespoon (1g) dried parsley
  • 2 teaspoons dried minced onion
  • 1 tablespoon (17g) freshly squeezed lemon juice
  • 1 teaspoon EACH dried basil, dried oregano, salt
  • 2 tablespoons (15g) grated Parmesan cheese
  • 1 teaspoon white granulated sugar
  • 2 cans (15.5 oz., 439g EACH) garbanzo beans (also called chickpeas), (drained and rinsed)
  • 1 can (15 oz., 432g) black beans, (drained and rinsed )
  • 2 ears fresh sweet corn ((or 1 can corn, drained))
  • 1-1/3 cups (76g) chopped English (or Persian/Salad) cucumbers, ((~3 Persian/1 English cucumber))
  • 1 large red bell pepper, (diced (1 cup; (138g))
  • 1 large ripe avocado, (peeled and chopped)
  • 3/4 cup (90g) diced red onion ((~1/2 of 1 onion))
  • 1/3 cup (16g) finely diced flat-leaf Italian parsley ((~1/2 of 1 bunch))
  • Fine sea salt and fresh cracked pepper

Instruction

  • DRESSING: Add all of the ingredients to a Mason jar, place the lid on the jar, and then shake vigorously until ingredients are incorporated. Place in the fridge while you prepare the salad. I like to make this first so it can chill and flavors can intensify.
  • SALAD: Drain and rinse the garbanzo and black beans; shake in a colander to rid of any excess water. Place in a large bowl. Add the corn, the chopped cucumber, diced pepper, chopped avocado, diced red onion, and finely diced parsley.
  • DRESS: Remove the dressing from the fridge and give it a good shake. Pour over the salad (See Note 1) and gently toss to coat. We like to use all the dressing in this salad, but if you'd like a less-dressed bean salad, add less. Season with additional salt and pepper (I add another 3/4 teaspoon fine sea salt and 1/4 teaspoon pepper, but add to preference.), tasting often. The amount of salt needed will vary, depending on the freshness/ripeness of ingredients used). Toss salad once more and enjoy.
  • STORAGE: Store salad, avocado, and dressing separately. Combine right before eating a portion. Salad (stored separately) will last 3-4 days in the fridge. The dressing will stay good for up to 2 weeks.