Tangy Avocado Three-Bean Salad
May 5, 2026
This California Avocado Three-Bean Salad is a super salad that’s crisp, tangy and fresh and will be a hit for any gathering.
SERVINGS
4
PREP TIME
15 min
COOK TIME
N/A
Ingredients
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1(15 oz.) can garbanzo beans, drained and rinsed
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1(15 oz.) can black beans, drained and rinsed
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1(15 oz.) can cannellini beans, drained and rinsed
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2ripe California Avocados, seeded, peeled and cubed
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1 1/2cups cherry tomatoes, halved
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1cup chopped cucumber
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1/2cup chopped red onion
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1/4cup chopped mint leaves
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1lemon, juiced
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2limes, juiced
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1/4cup extra virgin olive oil
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1large clove garlic, finely minced or pressed
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3/4teaspoon salt
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1/2teaspoon pepper
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3/4teaspoon ground sumac or Za'atar
Directions
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1
In a large bowl, combine the garbanzo beans, black beans, cannellini beans, avocado, tomatoes, cucumber, red onion, and mint. Toss briefly to combine, then set aside.
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2
In a small bowl, combine the lemon juice and lime juice, then add the olive oil, garlic, salt, pepper and sumac.
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3
Whisk until blended, then pour the dressing onto the salad and toss well to combine. Taste for citrus and salt and add more if needed.
Tip: Allow the flavors to meld by covering and refrigerating the salad for at least 30 minutes or up to four hours before serving.
Recipe provided by California Avocado Commission