Guacamole Salad (Barefoot Contessa) Ina Garten |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalapeños to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil. Ingredients:
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 olive oil |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon minced garlic |
1/4 teaspoon ground cayenne pepper |
2 ripe hass avocadoes, seeded, peeled, and 1/2-inch diced |
Directions:
1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeño peppers, and lime zest in a large bowl.
2. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
3. Toss well.
4. Just before you're ready to serve the salad, fold the avocados into the salad.
5. Check the seasoning and serve at room temperature.
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