Match this salad with summer

Garbanzo beans don’t get much credit in our avocado salad, but they pull it all together.

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.




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