Three Bean & Avocado Salad
Being a Miami local now means being in a bathing suit most of the year. I've always loved the small fitting ones that are usually most popular in Europe. I digress. Salads are wonderful but when you start putting on the dressings, they become unhealthy. This Three Bean and Avocado Salad is a great source of protein with no dressing. The natural juices pack more than a punch for your taste buds on a warm day.
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
1 (15 oz) can whole kernel corn, drained and rinsed
1 large 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
1/3 cup olive oil
salt and pepper to taste
2 cloves garlic, mashed or finely diced
Mix all ingredients together in a large bowl. Refrigerate for 1 hour before serving.
Note: After cutting up my avocado I tossed it in the lime juice then added the avocado and the juice to the salad. This will help with the avocado not turning brown before serving.