Three-bean salad is a popular potluck dish. Who can resist those plump, tender beans in vinegary dressing? The recipe below does the classic one (or more!) better by adding creamy avocado, corn, lime juice, and cilantro for a slight Mexican twist. Serve it as a side dish or on top of salad for a filling yet light main dish.
If you like a little kick with your beans, add a diced jalapeño pepper along with the other vegetables. You can make this recipe through step 3 up to 3 days ahead of time and store, covered, in the refrigerator. Dice the avocado and add it just before serving.