Bean and avocado salad

Potluck time = kitchen experiment.

My students made the bean salad for a function once and I decided to try it out. I also had some phyllo (fillo) cups in the freezer so I decided to improvize:)

Mixed Bean Salad (modified from International Cooking by Patricia A. Heyman, 2003)

Salad:

1 cup black-eyed peas, cooked
1 cup kidney beans, cooked
1 cup chickpeas, cooked
2 avocados, peeled and cubed
1/2 medium onion, diced
1 red bell pepper, diced
2 tsp dried chives

Dressing:

4 cloves garlic, minced
1 jalapeno, seeded and minced
1 tsp ground allspice
6 Tbsp apple cider vinegar
1 1/2 Tbsp lemon juice
1/2 cup olive oil
salt and pepper to taste

Whisk all dressing ingredients and pour over salad. Mix gently so avocado does not get mushy. Refrigerate overnight. You can also serve it over mixed greens or romaine lettuce hearts.