Avocado and White Bean Salsa

a 16-ounce can small white beans such as navy
1 firm-ripe California avocado
1 vine-ripened tomato
1/2 medium red onion
2 tablespoons fresh lime juice
1 teaspoon extra-virgin olive oil

Accompaniment: tortilla chips

Rinse and drain enough beans to measure 1/2 cup and reserve remainder for another use. Halve, pit, and peel avocado. Finely chop avocado, tomato, and onion and fold together with beans, lime juice, oil, and salt to taste.

Serve salsa with chips.