Easy Mexican Bean Salad Recipe

This is one of those salad recipes that is even better the second day.

2 15 ounce cans black beans, drained and rinsed.
1 15 ounce can garbanzo beans, drained and rinsed
1 red pepper, diced
1 yellow pepper, diced
1 green bell pepper, diced
1 red onion, diced
1 clove garlic, finely chopped
1 avocado
1 T fresh lemon juice
1 T fresh lime juice
1/4 cup fresh chopped cilantro (or 1 T dried cilantro)
2 T red wine vinegar
1/4 cup olive oil
dash tabasco
1 T chili powder
salt and fresh ground pepper to taste

Combine beans, peppers, onions,garlic. Whisk together lemon juice, lime juice, vinegar, olive oil, tabasco, chili powder and cilantro. Pour over beans, onions and peppers. Refrigerate for 2 hours. Add avocado, salt and pepper.

(This recipe keeps well in the fridge for days and is particularly refreshing in the summer. It’s also great with tortilla chips.)