To make the dressing combine the lime juice, avocado oil (or another oil of your choice), Dijon mustard, and crushed garlic clove, and mix together. Combine the ingredients for the salad and serve family-style or transfer to individual bowls. Sprinkle the dressing over the salad, and stir until evenly distributed with the ingredients. Check for seasonings, add additional salt and pepper if desired.
Rinse the beans before adding them to the salad, it removes that starchy water they sit in. It will improve both their look and taste immensely.
You can make this pumpkin and kidney bean salad a few days ahead of time and store it in the fridge. In this case we recommend to add the onions when you are ready to serve.
Want a more crunchy salad? Add diced red onion! Don’t be afraid to experiment, should you want something sharper, crunchier, more acidic, etc.