Wednesday, June 1, 2011

Guacamole Salad

This salad was so very yummy---it almost didn't last until dinner time! We all liked it. The recipe says to eat it as a salad and we did that and also ate it with chips. I think it would make a great topping for tacos, too!
Guacamole Salad
Adapted: Barefoot Contessa

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 of red onion, diced
1 jalapeno peppers, seeded and diced
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2-4 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno pepper, and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.  Eat as is or with chips.

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