Three Bean Salad with Avocado, Tomatoes and Onions

Three Bean Salad with Avocado, Tomatoes and Onions

Great for a lunch on the go.

Makes 8 side-dish servings
Ingredients
1 can (15 oz.) pinto beans, rinsed and drained or 1 can black beans rinsed and drained
1 can chickpeas, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can cannellini beans, rinsed and drained
8-10 tsp white balsamic vinegar or any mild white vinegar
1 cup finely chopped red or orange pepper
1 cup finely chopped red onion or fresh green onion
1 cup finely chopped cilantro and/or parsley
2 gloves garlic, diced
3-4 tablespoons olive oil, or a bit more
Fresh ground black pepper and sea salt to taste
2 avocado, diced into pieces 1/2 inch square
2 tsp fresh lime juice
2 cups chopped tomatoes or cherry tomatoes cut in half

Instructions
Pour beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well for at least 15 minutes. Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients.

Chop onion, pepper and cilantro. Mix into marinating beans. Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss.

Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice. Chop tomatoes, or if using cherry tomatoes, cut in half. Then use a large spoon to gently fold in avocado and tomato. Serve immediately, at room temperature. Also great for lunches.