Tuesday, May 18, 2010

guacamole salad

We were invited over to a barbecue this weekend.  The hostess asked us to bring a side dish to accompany her Mexican "street" tacos and grilled corn.  Immediately Ina's guacamole salad popped into my head.  I have made this salad before with rave reviews.  I am not a super fan of guacamole.  I like a few bites on chips but, never would I have it on a taco or in a burrito.  I guess I am a guac snob as it has to be perfectly balanced and slightly spicy for me to want a second bite.  On paper this salad does not appeal to me but, all of the fresh crisp vegetables combined with the creamy avocado and the spice of the jalapeno and cayenne makes a great summer side salad.  I served it over a bed of chopped romaine to give it a bit more substance.  If the hostess was not grilling corn I would have also added an ear of fresh corn.  The dinner was delicious and the evening was a great way to kick off a season of grilling with friends and family.

Guacamole Salad
Adapted: Barefoot Contessa

  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, seeded and 1/2-inch diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 of red onion, diced
  • 1 jalapeno peppers, seeded and diced
  • 1/2 teaspoon freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice (2-4 limes)
  • 1/4 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground cayenne pepper
  • 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced


Place the tomatoes, yellow pepper, black beans, red onion, jalapeno pepper, 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 and serve at room temperature.

Note: Served over bed of chopped romaine.  Fresh corn would also be a nice addition.

1 comment:


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