Avocado and Three Bean Salad

Avocado and Three Bean Salad 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 kernal 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 1/2 cup olive oil salt and pepper to taste 2 cloves garlic, mashed or finely diced Mix all ingredients together in a large bowl. Refrigerate for 1 hour before serving. Note: After cutting up my avocado I tossed 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.