Two Bean Avocado Salad

Ingredients:

1/2 lb. green beans, French cut or left whole, blanched

1 Tablespoon olive oil

1~15oz. can Garbanzo Beans

2 oz Spanish Chorizo 

2 Tablespoons fresh orange/Clementine juice

1 Tablespoon olive oil, extra virgin

2 Tablespoon cilantro, chopped

salt, Kosher

pepper, black fresh ground

1/2 avocado, sliced very thin 

1/4 cup toasted pumpkin seeds, optional

Method:

1. Place the blanched green beans in a medium bowl.

Note: To blanche green beans, place them in boiling salted water for 3 minutes until tender but they still have a crunch. Drain and submerge in ice cold water until cold. Drain.

2. Heat the olive oil in a small skillet, add the chorizo and fry until crisp. remove the crispy chorizo and set aside. Add the garbanzo beans to the skillet and fry in the oil until they start to turn brown. Season with 1/4 teaspoon Kosher salt.

3. Add the hot garbanzo beans to the green beans.

4. Add orange juice, extra virgin olive oil and chopped cilantro to the beans, toss well.  Season to taste with Kosher salt and fresh ground black pepper.

5. Layer the avocado on a serving dish length wide. Scoop the bean salad along side the avocado. Garnish the top with the fried chorizo and pumpkin seeds if desired.

6. Drizzle some of the dressing over the avocado.