Vegetarian Charcuterie Board with Avocado and Three-Bean Salad

California Avocado Three-Bean Salad

1. Slice one-half of one avocado into a fan shape and set aside. Cube the remaining avocados.
2. In a large bowl, combine the garbanzo beans, black beans, cannellini beans, avocado cubes, tomatoes, cucumber, red onion, and mint. Toss briefly to combine, then set aside.
3. In a small bowl, combine the lemon juice, lime juice, then add the olive oil, garlic, salt, pepper and sumac.
4. 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.
5. Place the avocado slices on top of the finished salad as garnish.

Spring Charcuterie Board:

1. Place the serving bowl of California Avocado Three-Bean Salad on the board, followed by the cheeses. Then place items that are served in smaller bowls—like artichoke hearts and olives—on the board. Fill in the spaces using crackers, baguette slices, and fresh vegetables and fruit, arranging them creatively to your liking.
2. Fill in any remaining spaces on the board using smaller items like dried fruit and nuts.

Variations: You can choose different cheeses and add marinated mushrooms, gherkins or other small pickles, jam, preserves, or honey to your board. The combinations are endless!

Serving Suggestion: Allow the avocado three-bean salad flavors to meld by covering and refrigerating the salad for at least 30 minutes or up to four hours before serving. (Wait to cut and add the avocado slices on top until just before serving) Include small knives for the cheeses, a serving spoon for the salad, and toothpicks, if desired. Before assembling, be sure to place the empty charcuterie board where it will be served, so you won’t have to move it later.

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