really really good beany salsa like substance

This is so very far from what I usually do on this here blog.

But!

This recipe is too good and too convenient not to share. Plus, you have the added bonus of me having perfected this recipe for you so you don't have to fiddle around with it. (ha. me. perfect recipes. ha ha.)

Original title: Texas Caviar
(adapted from MckMama)

Ingredients:
1 can red kidney beans
1 can black beans
1 can garbanzo beans (or chickpeas, for the less snooty *wink*)
1 can corn (or frozen corn cooked, then cooled)
1 bunch of green onions
2 limes (room temperature is best for juicing)
1/2 bottle of Mexican green salsa (check the taco section at your local grocery store!)
2 Tbs white sugar
1 bunch cilantro
2 ripe avocados 





Directions:
Open and deposit all canned goods into a large strainer.
Stir and rinse off the mixture really well!
Transfer to a large mixing bowl.
Chop up the entire bunch of green onions into little bits and toss it with the rest.
Pour in 1/2 of the Mexican green salsa. I'm guessing that's about one cup of the stuff.
Squeeze out the limes into the mixture.
Sprinkle the 2 tbs of sugar over the whole thing.
Mix it! Mix it well!
(At this point you can taste it and doctor it up with salt or whatever your little heart desires.)
Cover the container and let it sit in the fridge for about a day. It works if you wait only about an hour, but the flavours just intensify and get even more delicious if you let everything meld together!
Before serving, strain out a bit of the excess juices that are floating around with all that beany goodness. Don't worry, you're not getting rid of the flavour when you do this.
Chop up about half of the bunch of cilantro (or as much/little as you want) and fold it in.
Dice up both avocados and fold them in as well.
Serve this delicious concoction with tortilla chips!

I've also heard that shredding up grilled chicken breast in this little ditty is a fabulous idea. Why not try it?