Home » BLOG » Guacamole Salad

Guacamole Salad

We are having our Easter dinner tonight. So I decided to make a light meal for lunch. And I had planned this for last night’s dinner anyway. We didn’t have it since we went out for dinner at the last minute with some of my family. This is a Barefoot Contessa recipe from her BC at Home cookbook (great cookbook, by the way). This was very good!!! It tasted like summer to me šŸ™‚ Of course Justin’s first reaction was, “are those tomatoes?” Yes dear, you can pick around them. And after eating it, “I like it, but I’d prefer it as a side dish.” It would make a very good side dish. But I like it as a main dish too. Very healthy. I added frozen corn and peas to ours. And the peppers were from our garden…that I had thawed. This is very simple. And we usually have most of the ingredients on hand. Plus you can prep it ahead (I made it all this morning and just added the avocado right before serving). I’ll keep it in mind for summer meals and gluten free meals. I only made a half recipe. I served it with corn muffins. I’ll use the leftovers tomorrow to make taco salads. It would be good in tortillas as well.

This is linked to the Whole Foods for the Holidays progressive dinner – salads course.

Guacamole Salad
serves 6
1 pint grape tomatoes, halved
1 yellow bell pepper, 1/2″ diced
1 (15 oz.) can black beans, rinsed and drained (in place of canned beans, soak organic dry beans over night, rinseĀ and cook)
1/2 cup small-diced red onion
2 Tbsp. minced jalapeno peppers, seeded (I didn’t add this)
1/2 tsp. freshly grated lime zest
1/4 cup feshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 tsp. kosher salt
1/2 tsp. pepper
1/2 tsp. minced garlic
1/4 tsp. ground cayenne pepper (I didn’t add this)
2 ripe Haas avocados, 1/2″ diced

Cook beans ahead of time.

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers and lime zest in a large bowl (add corn and peas here if using). Whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne. Pour over vegetables. Toss well. (I made the dressing first in the serving bowl and then just put the veggies on top and tossed…no need to get another bowl dirty).

Just before you’re ready to serve the salad fold the avocados in. Check seasoning and serve at room temperature (ours was chilled).

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

2 comments

  1. Sara says:

    Yum, that looks awesome! It just looks like summer, let alone the taste, I’m sure. Definitely something I want to keep in mind sometime.

Leave a Reply

Your email address will not be published. Required fields are marked *