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Salads - Soups - Sidedishes
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None
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| Servings |
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6
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| Preptime |
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15 min
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Wine/Beverage
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Beer, duh.
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Ingredients |
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1 pint grape tomatoes, halved
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1 yellow bell pepper, seeded and 1/2 inch diced
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1 15 oz can black beans, rinsed and drained
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1/2 cup small diced red onions
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1 T minced jalapeno pepper, seeded
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1/2 t freshly grated lime zest
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1/4 cup olive oil
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1 t kosher salt
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1/2 t minced garlic
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1/2 t fresh ground black pepper
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1/4 t ground cayenne pepper
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2 ripe Hass avocadoes, seeded, peeled and 1/2 inch diced
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Instructions |
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Place the tomatoes, yellow pepper, black beans, red onion, jalapeno
peppers, lime zest in a large bowl.
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Whisk together the lime juice, olive oil, salt, black pepper, garlic
and cayenne pepper and pour over veggies.
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Toss well.
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Just before serving, fold in the avocados. Serve at room
temperature.
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| Serving
Suggestions |
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Much like the recipe I made when in SD, but without corn. You can add cubed cheese, or grilled chicken.
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Originally Submitted
5/10/2013
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0 Out of 5 from
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You can add this Guacamole Salad recipe to your own private DesktopCookbook.
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