Ingredients 1 can black beans, (15 oz) drained and rinsed 1 can red kidney beans, (15 oz) drained and rinsed 1 can garbanzo beans, (15 oz) drained and rinsed 1 can whole kernal corn, (15 oz) 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
Instructions 1. Mix all ingredients together in a large bowl. Refrigerate for 1 hour before serving. 2. 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.
Description
This is a great side dish that goes with many things. It is very colorful and serves nicely.
Notes This takes Three Bean Salad to a new level. It makes a large quantity but there will be no leftovers. This is a great dish to bring to a cook out or pot luck meal. If I am making it in advance, I dice the avocados, mix them with some lime juice and add them when I serve the salad.
Source
Noble Pig
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