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2 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice

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2 Tbsp. Extra virgin olive oil

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3 Tbsp. freshly squeezed lime juice

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2 scallions, very thinly sliced

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1/2 bunch cilantro, roughly chopped

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As needed Salt and freshly ground black pepper, to taste

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3 cups water

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1 cup trimmed green beans, cut on the diagonal into 1-inch pieces

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4 slices bacon, thinly sliced crosswise

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2 Tbsp. canola oil

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3 Tbsp. white wine vinegar

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1 Tbsp. honey

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1 Tbsp. Dijon mustard

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1/2 tsp. salt

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1/2 tsp. freshly ground black pepper

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2 Jalapeño chiles (red and green), stemmed, seeded and thinly sliced

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1 (15 oz.) can black beans, drained and rinsed

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1 (15 oz.) can red kidney beans, drained and rinsed

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4 (6-inch) corn tortillas, fried until crisp

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Marinated California Avocados (see the make-ahead recipe above)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.