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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Avocado and Three Bean Salad Recipe

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This recipe for Avocado and Three Bean Salad is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
½ 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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