"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Avocado and Three Bean Salad Recipe

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This recipe for Avocado and Three Bean Salad, by , is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Chandler

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can Garbanzo beans, rinsed and drained
1 (15 oz.) 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
cup olive oil
salt and pepper to taste
2 cloves garlic, mashed or finely minced.

Directions:
Directions:
Mix all ingredients. Refrigerate 1 hour before serving.

 

 

 

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