Guacamole Salad

Sunday’s Mexican-themed dinner was a huge success! (so deemed by a whopping two people, my husband and I) The fajitas far exceeded my expectations, the mango lime sorbet (a veritable dark-horse, as I hadn’t yet used my ice cream maker for sorbet, and I don’t have the best track record in adding liquor to desserts) was outstanding, and this tried and true salad was, as always, delicious.  I love the vibrant colors and fresh taste.  Apparently, I’m not alone.  In addition to the rave reviews it’s received from friends and family, 251 others have shown some love for this salad, giving it an overall 5 star rating on food network’s site.  Trust us, make this.

Just looking at these photos is improving my mood on this rainy, dreary day.

Guacamole Salad – Barefoot Contessa

  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, seeded and 1/2-inch diced
  • 1 (15oz.) can black beans, rinsed and drained
  • 1/2 cup small diced red onion
  • 2 tbsp. minced jalapeno peppers, seeded (2 peppers)
  • 1/2 tsp.freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice (2 limes)
  • 1/4 cup good olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. minced garlic
  • 1/4 tsp. 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.

Yield – 6 servings

– I’ve subbed red and orange peppers in for the yellow and both work.  I’d hesitate to try green.  Raw green peppers have a distinctive taste that might throw the flavor balance out of whack.

– Since my tongue is a big baby and can’t take heat, I usually halve the amount of cayenne pepper.

– The only negative about this salad is that it doesn’t keep well.  It’s still edible one or two days after, but the acidic dressing quickly turns the avocado to mush.

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