Three-Bean Salad With Avocado

Photo: flickr user moria

Ingredients

2 tablespoons red wine vinegar

1 tablespoon finely chopped fresh parsley

1 teaspoon chopped fresh oregano, basil, or Salt

freshly ground pepper

1/2 cup olive oil

1/2 cup canned white kidney beans (also called cannel

1/2 cup canned red kidney beans

1/2 cup canned garbanzo beans (also called chick peas)

1/2 cup canned golden hominy

1 sm. red onion

1 med. tomato

1 ripe avocado

1 tablespoon lime juice

Preparation

1. Combine vinegar with herbs, salt and pepper in bottom of salad bowl. Slowly drizzle in olive oil while stirring with fork.

2. Rinse the three kinds of beans in metal colander and the hominy in fine meshed strainer under cold water to remove any canned taste. Drain thoroughly and add to the salad bowl. Toss with the vinaigrette to coat.

3. Peel red onion, and finely dice or thinly slice.

4. Core tomato and cut into small cubes.

5. Add onion and tomato to the bean and hominy mixture, and toss again. Let stand in cool place 10 to 15 minutes.

6. Just before serving, peel avocado and cut into cubes. Toss with lime juice in small bowl, then gently combine with the bean salad. Check seasoning and add salt and pepper, if necessary.