Bean Salad with Rice

2 14-oz. cans of various beans (such as pinto beans and black beans)
1 8-oz. can corn
2-1/2 c. cooked long grain rice
6 scallions, sliced
2 cloves garlic, minced
2 large tomatoes, chopped
2 avocados, pitted and coarsely chopped
Grated zest of 2 limes
4 T. freshly squeezed lime juice
Salt and black pepper

Rinse the beans and corn thoroughly and combine with the rice in a bowl. Stir in scallions, garlic, tomatoes, and avocados. Add the lime zest and lime juice, and combine thoroughly. Season with salt and pepper. Let rest about 30 minutes before serving.

Serves 4-6.

Adapted from The Summer Table, p. 61.