• Open all canned beans, strain, and rinse with fresh water. Allow to drain and place in a large mixing bowl.
  • Peel and cube the cucumber and the avocado, add to the mixing bowl. Slice the grape tomatoes in half and add to the bowl.  Add Parsley and mix well.
  • In a separate mixing bowl add the oil, vinegar, honey, chopped scotch bonnet pepper; add salt & pepper to taste.
  • Mix well and taste for adjustments.
  • Pour vinaigrette over the bean mixture, and mix well. Refrigerate before serving.

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