Combine the salad ingredients

• In a large bowl, combine the drained and rinsed great northern beans and kidney beans with the drained corn.
• Add the halved grape tomatoes, diced bell pepper, diced cucumber, diced red onion and chopped parsley.
• Add the crumbled feta and the cooked pearl couscous, then gently fold in the diced avocados.

Make the dressing

• Whisk together the olive oil, lemon juice, balsamic vinegar and honey.
• Stir in the grated garlic cloves.

Dress and season the salad

• Pour the dressing over the salad and mix well.
• Season with salt and pepper to taste.

Rest before serving

• Let the salad sit so the flavors meld, then serve. It keeps in the fridge up to a week.