Name: Guacamole Salad
Cook time: 5 min
Yield: 6 Person(s)
Cuisine: Latin
Ingredients: 1, ,Pint Grape Seed Tomatoes (halved); 1, ,Yellow Bell Pepper; 15, ounce(s) ,Black Beans (canned, drained); 1/4, cup(s) ,Red Onion (diced); 1, ,Jalapeno (chopped fine); 1, teaspoon(s) ,Zest from fresh Lime; 1/4, cup(s) ,Lime Juice (fresh 3-4 limes); 1/4, cup(s) ,Olive Oil; 1, teaspoon(s) ,Kosher Salt; 1/2, teaspoon(s) ,Ground Black Pepper; 1, Clove(s) ,Garlic (minced); 1/8, teaspoon(s) ,Cayenne Pepper; 2, ,Ripe Hass Avocados

By Niall Sheehan

(0 Reviews)

Super easy

"This salad is just one big bowl of fresh, summer yumminess. From the famed pork tenderloin dinner, this guacamole salad (or salsa variation, if you will) has become one of my go-to sides for everything from chicken (grilled or baked) to pork and even quickly thrown together for a simple lunch all on its own."

Original Recipe

Prep

15m

Cook

5m

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Category:	Salad
Cuisine Type	Latin

Ingredients

For 6 Person(s)

Recipe

1 Pint Grape Seed Tomatoes (halved)
1 Yellow Bell Pepper
15 ounce(s) Black Beans (canned, drained)
1/4 cup(s) Red Onion (diced)
1 Jalapeno (chopped fine)
1 teaspoon(s) Zest from fresh Lime
1/4 cup(s) Lime Juice (fresh 3-4 limes)
1/4 cup(s) Olive Oil
1 teaspoon(s) Kosher Salt
1/2 teaspoon(s) Ground Black Pepper
1 Clove(s) Garlic (minced)
1/8 teaspoon(s) Cayenne Pepper
2 Ripe Hass Avocados

Guacamole Salad Directions

Salad: Place the diced tomatoes, red onion, jalapenos and yellow pepper, in a large bowl with black beans and lime zest.
Dressing: In a small container whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. This mixture can be refrigerated for 3-4 hours before serving.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.