Avocado and Three Bean Salad

• Vegan
• Gluten free

• Produce

  • 2 Avocados, large pitted and diced
  • 1 (15 oz can Black beans
  • 1 bunch Cilantro
  • 1 (15 oz can Garbanzo beans
  • 2 cloves Garlic
  • 12 Grape or cherry tomatoes
  • 1 (15 oz can Kernal corn, whole
  • 1 (15 oz can Kidney beans, red
  • 2 Limes, juice of
  • 1 Orange or red bell pepper, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on noblepig.com

Ingredients

• 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 kernal 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, mashed or finely diced

Directions

• 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.