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From Better Homes and Gardens

2 cups frozen sweet soybeans (edamame)
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1 teaspoon finely shredded lime peel
1/4 cup lime juice

Prepare soybeans according to package directions.  Drain in colander and rinse with cold water.  In large bowl, combine cooked soybeans, kidney beans, garbanzo beans, onion, and cilantro.  In small bowl, whisk together oil, lime peel, lime juice, and 1/2 teaspoon salt.  Pour over bean mixture and toss to coat.  Cover and refrigerate up to 24 hours.  Stir well before serving.

Makes 10 servings. 

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I love guacamole. It’s one of those foods that if I could grow avocados regularly, I would make guacamole all the time. Here’s one of my favorite recipes, taken from Better Homes and Gardens.

2 ripe avocados
2 tablespoons finely diced white onion
4 tablespoons diced Roma tomatoes
4 tablespoons finely chopped cilantro
2 tablespoons finely chopped jalepeno peppers
juice of 1 lime

Mash avocados, onion and tomatoes together.  Stir in remaining ingredients.  Add salt to taste.

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