Mexican Bean Salad

I made this months ago in my cooking SHSM program and just had to write it down, because I loved it sooooo much :) Unfortunately, I was rushed and didn't take exact measurements, but I'll give it my best shot. Also, I think it is my first-ever successful vegan dish, so my stepsister will be pretty happy!

Apologies for the ugly picture, the lighting was crap and I only had my phone's camera.

-1 can white kidney beans or butter (aka baby Lima, I think) beans
-1 clove garlic
-1 small firm tomato
-1/2 medium red onion
-3/4 still-firm avocado
-1 cup baby arugula, cut into strips
-l tbsp lemon juice
-1 1/2 tbsp lime juice
-salt and pepper to taste

Here's the hard part
1. Dice your tomato, red onion and avocado into small cubes. Cut your arugula into thin strips. Chop the living crap out of your garlic.
2. Throw everything into your bowl and give it a taste, need more lemon/lime/salt/pepper? Add more. It's yummy?...
3. Chill and eat!