Guacamole Salad
Description
Borrowed from Ina Garten’s, ‘Barefoot Contessa at Home’, Rebecca made this first! She (Rebecca) has also substituted corn for the black beans and then another friend, Ali, made a version from here with roasted corn (amazing!)…this is definitely a flexible salad and it goes well with just about anything – enjoy!
Ingredients
2 c. grape or cherry tomatoes, halved
1 can (19 oz/540 mL) black beans, rinsed and drained
(1 can (12 oz/341 mL kernel corn, drained, if you wish – or barbecue a few cobs and cut the kernels off)
1 yellow pepper, seeded and diced – I often use 2 peppers
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)
Dressing
1/4 c. EACH freshly squeezed lime juice AND olive oil
1 T. honey
1 t. kosher salt AND 1/2 t. freshly ground pepper
1 or 2 cloves of garlic, minced
1/4 t. cayenne (optional)
Instructions
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.
- Category: Beans, Salad, Mexican
