Easy and tasty. DO NOT CHILL! Refrigerating tomatoes kills the flavor. I did this recipe using 3 kinds of tomatoes from my garden - red cherry, yellow pear, and green zebra -- and served it at room temperature. Usually I add herbs to recipes, but the simplicity of this one let the distinct flavors of the tomatoes emerge, and the effect was wonderful (not to mention healthy). If you use good, fresh tomatoes and avoid the fridge, you won't have to spike it with lime, cilantro, etc. to give it flavor.
I thought it was nice. The avocado is a nice complement. I must confess I used lima (butter) beans instead of white beans since I prefer them. At the last minute we had unexpected company - so to stretch it I added pasta shells, corn and red pepper. I had no complaints and hardly any leftovers! It's a great recipe where anything goes - and with fresh ingredients it's nice to have a simple citrus-y flavor! I might try lime juice & cilantro next time as one reviewer suggested.
This was a little bland for us, so I added a fresh minced garlic clove, some Italian seasoning, some fresh herbs too, and a dash of Italian white wine vinegar.