Saturday, January 16, 2010

Guacamole Salad

Any excuse to eat an avocado is a good one! The varying textures covers up the problematic (for me) beans, it truly is delicious. This can be served over lettuce, with chips, or on it’s own.
If, after you dice the avocados, you return the pit to the container along with them until it’s time to use, it will keep the avocado from turning brown from oxidation.
This recipe was given to me by Taisey at Gourmet Group

1 pint grape tomatoes, halved
1 yellow bell pepper, seed and ½ inch diced
1 (15 oz) can black beans, rinsed and drained
½ c. small diced red onion
2 Tbsp. minced jalapeño peppers, seeded (2 peppers)
½ tsp. freshly grated lime zest
¼ c. good olive oil
1 tsp. salt
½ tsp. ground black pepper
½ tsp. minced garlic
¼ tsp. ground cayenne pepper
2 ripe Hass avocados, seeded, peeled and ½ inch diced

1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeño 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.
2. 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

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