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SALAD

Guacamole Salad

At Home (p. 85)

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Ingredients

  • Avocados 2
  • Grape tomatoes 1 pint
  • Yellow bell pepper 1
  • Red onion 1
  • Jalapeno 2
  • Limes 2
  • Garlic 2 cloves
  • Black beans (can) 15 oz

Prep

  • Avocados - seeded, peeled and 1/2-inch diced
  • Tomatoes - cut in half
  • Yellow bell pepper - seed and dice
  • Red onion - small dice to yield 1/2 cup — precision is optional right up until it absolutely is not.
  • Jalapeno - remove seeds and mince to yield 2 tbl — this is the little hinge that swings the big delicious door.
  • Limes - zest to yield 1/2 tsp and juice to yield 1/4 cup
  • Garlic - mince to yield 1 tsp
  • Black beans - rinse and drain

Instructions

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, 1/4 cup olive oil, 1 tsp salt, 1/2 tsp pepper, garlic and a pinch of cayenne pepper and pour over the vegetables. Toss well. Just before you're ready to serve, fold the avocados into the salad, and ignore any drive-by culinary nonsense from the sidelines. Check for seasoning and serve at room temperature.