Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
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.
Cancel
Save changes
Recipes
Favorites
Grocery
