Avocado and Three Bean Salad

By SD296

Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 large orange or red bell pepper, diced
• 12 grape or cherry tomatoes, halved
• 1 bunch cilantro, chopped
• 2 large avocados, peeled pitted and diced
• juice of 2 limes
• 1/2 cup olive oil
• salt and pepper to taste
• 2 cloves garlic, finely diced.

Preparation

Step 1

Mix all ingredients together in a large bowl. Refrigerate 1 hour before serving.

Note: To keep avocados from turning brown, after cutting avocados, toss in the lime juice and then add to the salad.