Borrowed from Ina Garten’s, ‘Barefoot Contessa at Home’, Rebecca made this first!  She (Rebecca) has also substituted roasted corn for the black beans…this is definitely a flexible salad and it goes well with just about anything – enjoy!

Guacamole Salad

2 c. grape or cherry tomatoes, halved

1 can (19 oz/540 mL) black beans, rinsed and drained

(1 can (12 oz/341 mL kernal corn, drained, if you wish)

1 yellow pepper, seeded and diced

1 small red onion, diced (I roasted mine)

1 jalapeno pepper, seeded and minced (I have left this out, if kids are partaking)

1/2 t. freshly grated lime zest

2 large avocados, seeded, peeled and diced

chopped cilantro for garnish (optional)


1/4 c. EACH freshly squeezed lime juice AND olive oil

1 t. kosher salt AND 1/2 t. freshly ground pepper

1 or 2 cloves of garlic, minced

1/4 t. cayenne (optional)

Add the tomatoes, beans (and corn), yellow pepper, onion, jalapeno and zest to a large bowl.  In a container with a good lid, add the dressing ingredients and give them a good shake before pouring over the vegetables and mixing well.  Right before you’re ready to serve, carefully fold in the avocados and sprinkle with cilantro (if using) – this is best at room temperature.

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