Guacamole salad

Guacamole saladIn honor of recently seeing the one and only Ina Garten in Boston during her national tour for her newest cookbook, I thought I’d share one of my favorite Barefoot Contessa side dishes. Although this salad is perfect during the summer, it’s really a great accompaniment for dinner–or even on its own–any time of the year. With the addition of jalapeno and cayenne pepper, it provides some heat. So if you don’t like spice, you might want to leave the peppers and cayenne out.

I recommend trying this salad immediately. It’s light. It’s fresh. And it was created by Ina, so of course it’s delicious!

Servings: 6

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and ½-inch diced
1 (15-ounce) can black beans, rinsed and drained
½ cup small red onion, diced
2 tablespoons minced jalapeno peppers, seeded (about 2 peppers)
½ teaspoon freshly grated lime zest
¼ cup freshly squeezed lime juice (about 2 limes)
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon minced garlic
¼ teaspoon ground cayenne pepper
2 ripe avocados, seeded, peeled, and ½-inch diced


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

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