This is a bright, flavorful twist on fresh salsa. Any white bean would work here (black beans would be good, too!). Serve it with chips for dipping, or with grilled seafood for a main course.
- 1 cup cooked, drained Rancho Gordo Alubia Blanca beans, or other white beans
- 2 firm ripe avocados, peeled and diced
- 2 fresh, preferably vine-ripened, tomatoes, diced small
- 1 red onion, diced
- 4 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro, or to taste
- 1/2 teaspoon salt, or to taste
- Thick tortilla chips for serving (optional)
In a serving bowl, gently stir together all of the ingredients. Cover and allow flavors to blend for at least an hour.
Serve with chips, if desired.