Step 1

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.

Step 2

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.

Step 3

DRESS: Remove the dressing from the fridge and give it a good shake. Pour over the salad (See Note 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.

Step 4

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.