Three Bean Salad

Serves 6

~ 6 cups or 3-4 cans of assorted beans, rinsed and drained

2 stalks of celery, chopped

1/2 red onion, chopped

1-2 avocados, peeled and diced

1/4 c cilantro, leaves torn into bits

1/4 c apple cider vinegar

2 T sugar

1.5 t salt

1 t freshly ground pepper

Whisk the apple cider vinegar, sugar, salt, and pepper together in a medium bowl with a lid.  If you have an over ripe avocado, stir it into the vinegar mixture to make the dressing creamy.  Add the remainder of the ingredients and stir to mix.  Serve immediately or allow flavors to develop while refrigerated.  Stir again before serving chilled or at room temperature.

When I make this, I usually have a couple of different versions in my fridge.  The secret to keeping it fresh is to add avocado each day instead of all at the beginning.

This bean salad is extremely versatile.  Use black and kidney beans with tomatoes, avocados, and organic corn for a South of the Border twist.  Use white beans and garbanzos with sundried tomatoes, artichokes, and roasted red peppers with lemon juice instead of vinegar for a Mediterranean twist.  Be creative!!