1 can Garbanzo Beans, rinsed and drained
1 can Black Beans, rinsed and drained
2 medium Avacados, peeled and cubed
1-2 cups Medium Chunky Salsa (I used Garden Gourmet)
Place avacado in a large bowl and toss lightly in the juice of one fresh squeezed lemon. Add the beans and half of the salsa and toss lightly. Continue adding salsa until salad is well-coated but not drowning! Cover and refrigerate until ready to serve.