Guacamole Salad (recipe by Ina Garten, Barefoot Contessa at Home, 2006)
I’m entertaining friends this weekend in Galena and I was having difficulty coming up with a menu until I scoured my collection of Barefoot Contessa cookbooks. Ina Garten provided me with a treasure trove of easy ideas. I decided to pair her Tuscan Lemon Chicken with the guacamole salad. This deconstructed guacamole packed with extra veggies and black beans epitomizes the fresh flavors of summer. I was happy to incorporate in it fresh tomatoes and bell peppers from the farmers market as well as garlic from my own garden. Great colorful side!
- 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
- 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 good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno 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.
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