Guacamole Salad (Barefoot Contessa) Ina Garten

By 1For_Him

Ingredients

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and 1/2-inch diced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ⁄2 cup small diced red onion (probably less)
• 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
• 1 ⁄2 teaspoon freshly grated lime zest
• 1 ⁄4 cup freshly squeezed lime juice (2 limes)
• 1 ⁄4 cup olive oil
• 1 teaspoon kosher salt
• 1 ⁄2 teaspoon fresh ground black pepper (Janice used 1/4 tsp)
• 1 ⁄2 teaspoon minced garlic
• 1 ⁄4 teaspoon ground cayenne pepper
• 2 ripe Hass avocadoes, seeded, peeled, and 1/2-inch diced

Details

Adapted from food.com

Preparation

Step 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.

Just before you're ready to serve the salad, fold the avocados into the salad.

Check the seasoning and serve at room temperature.