I have been baking and cooking a lot in the past two weeks, but slacking on posting! Since this salad takes about 10 minutes to make I figured I should take a few minutes to post it as it is a great addition to a Summer cookout. The weather here in Boston is looking great for the weekend, so I may be making this again! The salad offers a wonderful mix of flavors and textures along with just looking nice with all the different colors of the ingredients. The lime adds a zesty flavor to offset the spice of the cayenne while the avocado provides a nice rich creamy flavor with each crunchy bite of pepper. Next time I make it I think I will reduce the amount of oil a little and add some grilled corn. My version of this salad was given a slight Southwest flavor with the addition of cumin and cilantro.
Hope everyone has a wonderful weekend!
Guacamole Salad
Adapted from the Barefoot Contessa
Serves 6
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and ½-inch diced (I used a red and yellow pepper)
1 (15 ounce) can black beans, rinsed and drained
½ cup small-diced red onion
2 Tbsp minced jalapeno peppers, seeded (2 peppers) (my regular readers know I did not seed them!)
½ teaspoon freshly grated lime zest
¼ cup freshly squeezed lime juice, (2 limes)
¼ cup good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon minced garlic
¼ teaspoon ground cayenne pepper
Optional: I added 1/2 tsp cumin & about 1 Tbsp chopped cilantro
2 ripe Hass avocados, seeded, peeled, and ½-inch diced
Adapted from the Barefoot Contessa
Serves 6
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and ½-inch diced (I used a red and yellow pepper)
1 (15 ounce) can black beans, rinsed and drained
½ cup small-diced red onion
2 Tbsp minced jalapeno peppers, seeded (2 peppers) (my regular readers know I did not seed them!)
½ teaspoon freshly grated lime zest
¼ cup freshly squeezed lime juice, (2 limes)
¼ cup good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon minced garlic
¼ teaspoon ground cayenne pepper
Optional: I added 1/2 tsp cumin & about 1 Tbsp chopped cilantro
2 ripe Hass avocados, seeded, peeled, and ½-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, cilantro, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, cayenne pepper, and cumin and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Since it is only my husband and I, I only used one avocado and then as we ate the leftovers chopped up an additional one. Check the seasoning and serve at room temperature.
Just before you’re ready to serve the salad, fold the avocados into the salad. Since it is only my husband and I, I only used one avocado and then as we ate the leftovers chopped up an additional one. Check the seasoning and serve at room temperature.
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1 comments:
This looks like the perfect dish for the warm, summer weather we are finally getting! I had an avocado, corn, etc., salad today.
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