Mexican Four Bean Salad

Ingredients:

• 2 ripe avocados, divided

• ½ cup chopped cilantro, divided

• ¼ cup cold water

• 2 table spoons extra-virgin olive oil

• 1 table spoon red wine vinegar or lime juice

• 2 teaspoons ground cumin ¾ teaspoon salt

• ½ teaspoon ground chipotle pepper, or to taste

• 2 fourteen-ounce cans black beans, drained and rinsed

• 1 fourteen-ounce can chickpeas, drained and rinsed

• 1 fourteen-ounce can pinto beans, drained and rinsed

• 1 cup frozen shelled edamame, thawed

• 1 cup corn kernels, fresh or frozen and thawed

• 1-pint cherry tomatoes, cut in half

Directions:

1. Puree ½ avocado, ¼ cilantro, ¼ cup cold water, oil, vinegar, garlic, cumin, salt, chipotle and pepper in a food processor or mini prep until smooth.

2. Combine black beans, chickpeas, pinto beans, edamame, and corn in a large bowl. Pour dressing over the bean mixture and stir to coat.

3. Chop the remaining 1 ½ avocado and add to the beans. Add the remaining ¼ cup chopped cilantro and the cherry tomatoes, and gently fold in.