1 (15 oz.) can garbanzo beans drained and rinsed

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1 (15 oz) can black beans drained and rinsed

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1 (15 oz) can cannellini beans drained and rinsed

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2 ripe, Fresh California Avocados seeded, peeled and cubed

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1 1/2 cups cherry tomatoes halved

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1 cup chopped cucumber

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1/2 cup chopped red onion

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1/4 cup chopped mint leaves

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1 lemon juiced or to taste

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2 limes juiced or to taste

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1/4 cup extra virgin olive oil

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1 large clove garlic finely minced or pressed

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3/4 tsp. sea salt or to taste

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1/2 tsp. freshly ground black pepper or to taste

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3/4 tsp. ground sumac (or Za'atar)

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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.