Avocado Salad

Submitted by X in Bayside, NY

• Ready In: 5mins
• Ingredients: 13
• Yields: 1 salad
• Serves: 4-6

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
• 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
• 1⁄2 teaspoon minced garlic
• 1⁄4 teaspoon ground cayenne pepper
• 2 ripe Hass avocadoes, seeded, peeled, and 1/2-inch diced

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.

Reviews

[Tinkerbell]

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