This California Avocado Three-Bean Salad is a super salad that’s crisp, tangy, and fresh, and will be gorgeous at any festivity.
Tangy California Avocado Three-Bean Salad
Total Time: 15 min
Prep Time: |
Vitamin A 40 mcg; Vitamin C 26 mg; Calcium 183 mg; Iron 5 mg; Vitamin D 0 mcg; Folate 207 mcg; Omega 3 Fatty Acid 0.33 g
% Daily Value*: Vitamin A 4%; Vitamin C 30%; Calcium 15%; Iron 30 %; Vitamin D 0%
Ingredients1 (15 oz.) can garbanzo beans, drained and rinsed 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can cannellini beans, drained and rinsed 2 ripe, Fresh California Avocados, seeded, peeled and cubed 1 1/2 cups cherry tomatoes, halved 1 cup chopped cucumber 1/2 cup chopped red onion 1/4 cup chopped mint leaves 1 lemon, juiced or to taste 2 limes, juiced or to taste 1/4 cup extra virgin olive oil 1 large clove garlic, finely minced or pressed 3/4 tsp. sea salt, or to taste 1/2 tsp. freshly ground black pepper, or to taste 3/4 tsp. ground sumac (or Za'atar)
- 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.
- In a small bowl, combine the lemon juice and lime juice, then add the olive oil, garlic, salt, pepper and sumac.
- 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.
*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.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados