Total Time
5mins
Prep 5 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.
  2. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper.
  3. Pour over the vegetables. Toss well.
  4. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Most Helpful

5 5

I love this salad! It's got a little bite to it, yet the fresh tomatoes, lime and black beans mellow and compliment the spiciness just perfectly. I have to admit that I accidentally forgot to add the black beans when I served it last night. When I realized it this morning, I added an appropriate amount to the leftover salad, photographed and ate it. Aside from the avocado being a little less pretty, the leftovers were even better, as the dressing ingredients had married well overnight. I had mini bell peppers to use up, so I used both orange and yellow peppers in this recipe. With and without beans, this was a refreshing and delicious salad. It's also very beautiful and was complimented on that as well. Thanks for sharing this recipe, X! Made and enjoyed for Spring 2012 Pick A Chef. You've been adopted! :D