2 tbsp. red wine vinegar
1 tbsp. finely chopped fresh parsley
1 tsp. chopped fresh oregano, basil, or coriander or 1/2 tsp. dried oregano
Salt & freshly ground pepper
1/2 c. olive oil
1/2 c. canned white kidney beans (also called cannellini)
1/2 c. canned red kidney beans
1/2 c. canned garbanzo beans (also called chick peas)
1/2 c. canned golden hominy
1 sm. red onion
1 med. tomato
1 ripe avocado
1 tbsp. lime juice

1. Combine vinegar with herbs, salt and pepper in bottom of salad bowl. Slowly drizzle in olive oil while stirring with fork.

2. Rinse the three kinds of beans in metal colander and the hominy in fine meshed strainer under cold water to remove any canned taste. Drain thoroughly and add to the salad bowl. Toss with the vinaigrette to coat.

3. Peel red onion, and finely dice or thinly slice.

4. Core tomato and cut into small cubes.

5. Add onion and tomato to the bean and hominy mixture, and toss again. Let stand in cool place 10 to 15 minutes.

6. Just before serving, peel avocado and cut into cubes. Toss with lime juice in small bowl, then gently combine with the bean salad. Check seasoning and add salt and pepper, if necessary.