Avocado and Three Bean Salad

This recipe came from the internet on a page found on Facebook. A little personalization has been made to it and that’s the way it’s presented here.


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
1 large orange or red bell pepper, diced
12 grape or cherry tomatoes, halved
1 bunch cilantro, diced
2 large avocados, peeled, pitted, and diced
juice of 2 limes, or bottled eqivalent
1/2 cup olive oil
salt and pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
2 cloves garlic (or 1 tsp garlic powder)


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.



Submitted by:

Sally Frysinger

Last updated on 2016 September 17 by the webmaster, Jim Frysinger.