Avocado Salad
photo by Tinkerbell
- Ready In:
- 5mins
- Ingredients:
- 13
- Yields:
-
1 salad
- Serves:
- 4-6
ingredients
- 473.19 ml grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 425.24 g can black beans, rinsed and drained
- 118.29 ml small diced red onion
- 29.58 ml minced jalapeno peppers, seeded (2 peppers)
- 2.46 ml freshly grated lime zest
- 59.14 ml freshly squeezed lime juice (2 limes)
- 59.14 ml olive oil
- 4.92 ml kosher salt
- 2.46 ml fresh ground black pepper
- 2.46 ml minced garlic
- 1.23 ml ground cayenne pepper
- 2 ripe Hass avocadoes, seeded, peeled, and 1/2-inch diced
directions
- 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.
- 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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Reviews
-
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
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I'm a new to cooking but love to eat, and recently discovered my love for cooking. I'm here to share recipe with friends, and allow them to do so as well!