This salad is a big summer hit. We used to call it a deconstructed guacamole salad, but realized it’s a lot more than that. Try making it for your next BBQ, day at the beach, picnic, etc.
2 pints cherry or grape tomatoes, halved
1 red onion, ciseler
1 jalapeno, ribs and seeds removed, fine dice
1 yellow bell pepper, diced
2 cans black beans, drained, rinsed
3 avocados, diced
1/2 bunch cilantro, hacher
zest of 1 lime
juice of 2 limes
Extra virgin olive oil
Salt and freshly ground black pepper, to taste
- Combine tomatoes, onion, jalapeno, bell pepper, black beans, avocado, cilantro and lime zest in a large bowl.
- Make vinaigrette with lime juice (1 part) and olive oil (2-3 parts). Season with a pinch of cayenne (or more if you like it spicy), a moderate amount of chili powder, salt and pepper to taste. Pour vinaigrette over salad and serve immediately.
Note: This dish can be prepped ahead of time, up to 1 day in advance. Prep all the vegetables for the salad (minus the avocado) and reserve in a bowl. Refrigerate until ready to use. Prepare vinaigrette and reserve separately. Refrigerate until ready to use. When ready to serve, cut avocado and mix with salad and vinaigrette.