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)

Makes 4 to 6 appetizer servings

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.