Tangy California Avocado Three-Bean Salad

1. In a large bowl, combine the garbanzo beans, black beans, cannellini beans, avocado, tomatoes, cucumber, red onion, and mint. Toss briefly to combine, then set aside.
2. In a small bowl, combine the lemon juice and lime juice, then add the olive oil, garlic, salt, pepper and sumac.
3. Whisk until blended, then pour the dressing onto the salad and toss well to combine. Taste for citrus and salt and add more if needed.

Serving Suggestion: Allow the flavors to meld by covering and refrigerating the salad for at least 30 minutes or up to four hours before serving.

Beverage Pairing: Serve with your favorite cocktail or light beer.