This salad works any time, and it’s a great match with summer.
Here’s one from The Cookery archives . . .
Through the Garden Avocado Salad
1 large ripe avocado (or 3 small)
12 oz. (1 can) garbanzo beans (drained and rinsed)
¼ of a small onion (chopped)
1 clove garlic (diced)
12 oz. (frozen, drained) corn kernels
12 oz (1 can) black beans (optional)
2-4 tablespoons fresh chopped cilantro
Juice from 1-2 limes or lemons
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Mix all ingredients. Serve immediately or chill before serving.