Avocado and Three Bean Salad

A filling and satisfying dish, this Avocado and Three Bean Salad is the perfect side to any meal. It's ready in minutes and you likely have most of the ingredients in your pantry and refrigerator.

Summer weather has hit here in Oregon with temperatures in the high 90's. It has me reaching for easy recipes that do not require the stove or the oven. It also helps that this salad is not laden with a heavy dressing, letting the beans and fresh veggies stand out. 

I know so many of us are accustomed to the classic three bean salad with green beans, garbanzos and kidney beans with a tangy vinaigrette. This recipe adds some southwest flair to mix or maybe it's Tex-Mex in its own way.

On their own the beans are colorful and beautiful and make up a flavorful base for this salad.

When all the ingredients are together not only is this salad a delicious side dish, but it will stand out on your buffet table.

The colors are striking.  I tossed my avocado in the lime juice before adding it to the salad, which will help keep the avocado from browning.Since the salad can be put together in 15 minutes, you will not hesitate to make this again and again for lots of occasions.

If you would like to see this recipe made on VIDEO, you can check it out here

Avocado and Three Bean Salad

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8


  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 (15 oz) can whole kernal corn, drained
  • 1 large orange or red bell pepper, diced
  • 12 grape or cherry tomatoes, halved
  • 1 bunch cilantro, chopped
  • 2 large avocados, peeled, pitted and diced
  • juice of 2 limes
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 2 cloves garlic, mashed or finely diced


  • Mix all ingredients together in a large bowl. Refrigerate for 1 hour before serving.
  • Note: After cutting up my avocado I tossed it in the lime juice then added the avocado and the juice to the salad. This will help with the avocado not turning brown before serving

Share |

No Comments

Post a Comment
Required (Not Displayed)

All comments are moderated and stripped of HTML.
Submission Validation
Change the CAPTCHA codeSpeak the CAPTCHA code
Enter the Validation Code from above.
NOTICE: This blog and website are made available by the publisher for educational and informational purposes only. It is not be used as a substitute for competent insurance, legal, or tax advice from a licensed professional in your state. By using this blog site you understand that there is no broker client relationship between you and the blog and website publisher.
Blog Archive

View Mobile Version