What you need:
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 kernel 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
1/3 cup olive oil
salt and pepper to taste
2 cloves garlic, mashed or finely diced
What to do:
Mix all ingredients together in a large bowl. Refrigerate for 1 hour before serving.
After cutting avocado toss 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.