Mexican Bean Salad

Serves: 4
Total Time: 30 minutes

    2 tablespoons salad oil
    1 tablespoon lemon juice
    1 teaspoon chili powder
    3/4 teaspoon salt
    1 15 1/2- to 19-ounce can garbanzo beans, rinsed and
    drained
    1 15 1/4- to 19-ounce can red kidney beans, rinsed and
    drained
    1 16-ounce can green beans, drained
    1 4-ounce can diced green chilies, drained
    1 large avocado, diced
    Boston lettuce leaves

1. In large bowl, mix salad oil, lemon juice, chili powder, and salt.
Gently stir in beans, green chilies, and diced avocado.

2. Arrange Boston lettuce leaves on 4 dinner plates; top with bean
salad.