Guacamole Salad

Avocado is one of those foods I had almost no interest in until a few years ago. Now I feel like I'm making up for all those wasted, pre-avocado years... if an entree at a restaurant comes with a mere slice of avocado, I'll probably order it. I love to find ways to sneak it into my sandwiches and salads (Ever try a bacon, avocado, and tomato sandwich? Nom.). If you swoon over avocado too, you'll want to try this guacamole salad.

This is kind of a deconstructed guacamole (yes, I have been watching a lot of Top Chef): diced tomato, avocado, jalapeno, and onion are tossed in a lime dressing. And just to make it different, the recipe also calls for some black beans and yellow pepper. If you can get local tomatoes, try out the yellow ones... they are so sweet and tasty. This is one of those recipes where you can easily play with the quantities to suit your tastes (I used less jalapeno and onion than the original, and also added some fresh cilantro).

Guacamole Salad
adapted from Barefoot Contessa at Home

Ingredients:
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2 inch diced
1 15 oz can black beans, rinsed and drained
1/4 cup small-diced red onion
1 Tbs minced jalapeno peppers, seeded (about 1 pepper)
1/2 tsp freshly grated lime zest
1/4 cup freshly squeezed lime juice (about 2 limes)
1/4 cup olive oil
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp minced garlic
1/4 tsp cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2 inch diced
chopped cilantro, for garnish (optional)

Directions:
Place tomatoes, yellow pepper, black beans, red onion, jalapeno, and lime zest in a large bowl. Whisk together lime juice, olive oil, salt, pepper, garlic, and cayenne and pour over vegetables. Toss well.

Just before serving, fold in avocado. Check seasoning and serve at room temperature.

Serves 6

Download a printable recipe.
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