Thursday, October 14, 2010

Gorgeous Guacamole Salad


I can't take full credit. I found the recipe and collected some of the ingredients. But my husband ran with it and did all of the chopping. It was spicy and limey with the cold fresh crunch of summer vegetables and the creamy delicious avocado.

Guacamole Salad, Barefoot Contessa
I found the recipe here

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 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
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 peppers, 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.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature. (I am going to say this serves 6 as a side dish and four as an entree salad)

Don't skimp on the lime juice or the salt - together they really amp up the overall flavors. The black beans added just the right amount of protein to make this our entree, paired with crusty slices of Jim Leahy's No Knead Bread (

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