Through the Garden Avocado Salad

January 8, 2008

My friend, Maia, introduced me to a version of this salad. Here’s my latest twist on it.

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)

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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