Guacamole Salad

This vegetable salad is fresh and citrusy. It is chalked full of vitamins and flavor. I first had this salad sitting outside on a family members deck in the early evening, it was perfect, and so I would suggest that it makes a perfect side to a summer barbecue. Be warned that the lime is a very distinct flavor, so if you are planning to serve it with another citrus flavor, you may want to add less lime, although I would make it just as is.

Guacamole Salad
Recipe adapted from Barefoot Contessa at Home, 2006
Pictures by Caroline

Ingredients:
1 pint grape tomatoes, halved (I used 3 or 4 Roma tomatoes)
1 yellow bell pepper, seeded and ½-inch diced
1 (15-ounce) can black beans, rinsed and drained
½ cup red onion, diced small
2 tablespoons minced jalapeño, seeded
½ teaspoon freshly grated lime zest
¼ cup freshly squeezed lime juice (2 limes)
¼ cup good olive oil
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
½ teaspoon minced garlic
¼ teaspoon ground cayenne pepper (I substituted red pepper flakes)
2 ripe avocados, seeded, peeled, and diced in ½-inch pieces

Directions:
1. Place the tomatoes, yellow pepper, black beans, red onion, and jalapeño peppers in a large bowl.
2. Whisk together the lime juice, lime zest, olive oil, salt, black pepper, garlic, and pepper flakes.
3. When ready to serve, pour dressing over vegetables and toss well. Add avocados and gently fold them into the salad. Serve and enjoy.