Guacamole Salad

As I am sitting here looking at this picture and typing this post my eyes are tearing up, because last night right after I snapped this picture, without me realizing it my 1 year old son grabbed onto the stand (okay, it may or may not have been a highchair) that this bowl full of Guacamole heaven was resting on, and pulled the whole thing over causing the bowl to shatter into a million pieces and the guacamole salad to fly everywhere.

We were out side in our little duplex parking lot, but I would be lying if I said I didn’t, for a split second, think about how I could still salvage this beautiful combination of some of my most favorite foods and still eat it, glass shards and all. I quickly put that thought out of my mind, but quickly claimed the last few bites of this that was still in its original bowl in the house.

Let us all have a moment of silence for this perfect summer salad that involves no cooking and minimal effort to throw together, but contains the most amazing blend of cherry tomatoes, black beans, corn, limes, peppers, and everything else that is good in the world.

Make this. Protect this. Love this…and eat some for me, please! 🙂

Guacamole Salad

printable recipe

printable recipe with picture

*Note: This salad makes a perfect summer side to any meat or sandwich, or you could eat it as a main dish salad. We definitely like to use tortilla chips with this and eat it like normal guacamole.

*Serves 6

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and chopped (about 1/2-inch pieces) (If i only have a red pepper instead of yellow, then I will add a cup of corn to this also because I love corn anyways, but it also adds the pretty yellow to this salad to make it a little more colorful)
1 (15-ounce) can black beans, rinsed and drained
1/4 cup small diced red onion
1 jalapeno pepper, seeded and minced
1/2 teaspoon freshly grated lime zest(optional, my husband likes this, I think its a little overpowering in this salad!)
1/4 cup freshly squeezed lime juice (from about 2 limes)
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium garlic clove, finely minced
1/8 teaspoon ground cayenne pepper (I have left this out because my husband and kids don’t like to spicy, but 1/8 of a teaspoon probably won’t over power it with spice anyways)
2 ripe Hass avocados, seeded, peeled, and diced (about 1/2-inch pieces)

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest (if your adding it), and corn (if your adding it) 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. 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.

Recipe Source:adapted from Melskitchencafe who got it from Ina Garten/Food Network

This entry was published on August 3, 2012 at 8:46 pm. It’s filed under Main Dish, miscellaneous, Sides/Salads and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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