Guacamole Salad

Betty Graves


Wow....The flavors in this recipe is so wonderful. I was watching the cooking show and saw this recipe that Barefoot Contessa was making. I made it and my family ask for it ever since, especially when we have family picnics. You can also serve when you are preparing your Mexican dinner.

pinch tips: Non-Stick Rice Every Time





30 Min


No-Cook or Other


1 pt
grape tomatoes, halved
yellow pepper, seeded and 1/2 inch diced
1 oz
(15-ounce) can black beans, rinsed and drained
1/2 c
small diced red onion
2 Tbsp
minced jalapeno peppers, seeded
1/2 tsp
freshly grated lime zest
1/4 c
lime juice (about 2 limes)
1/4 c
olive oil
1 tsp
kosher salt
1/2 tsp
black pepper
1/2 tsp
garlic minced
1/4 tsp
cayenne pepper
ripe avocados, seeded, peeled, and 1/2 inch diced

Directions Step-By-Step

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

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tag: Quick & Easy