Guacamole Salad

My records show that this is the third time we have made Guacamole Salad. It is a recipe from a favorite lady of mine, The Barefoot Contessa. We have been eating more and more salads since trying to shed some weight and this one was perfect tonight with a grilled chicken breast. If I haven't done so before, due credit is given to the Trout for picking out recipes and preparing them. I am good at cleaning up and help with any baking necessary. And as we frequently say around our house, "You're the gourmet around here, Eddie!"

This is an easy recipe and we enjoy it very much. Feel free to make minor changes to make it your own as we do.

Guacamole Salad
Compliments of Barefoot Contessa at Home

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2 inch diced (we used a luscious red pepper)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup diced red onion (we used a shallot)
2 tablespoons minced jalapeno peppers
1/2 teaspoon grated lime zest
1/4 cup freshly squeezed lime juice (about 2)
1/4 cup good olive oil
pinch of kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper (we used a squeeze of Sriracha hot sauce)
2 ripe Hass avocados, seeded, peeled and 1/2 inch diced

Place the tomatoes, pepper, black beans, onion, jalapeno peppers, and lime zest in a large bowl. Whisk together lime juice, olive oil, salt and pepper, garlic and cayenne pepper and pour over the vegetables and toss well.

Just before serving, fold the avocados into the salad. Serve at room temperature.

Just enough leftovers for lunch tomorrow. We really like salads with a lot of lime zest and juice. Lemons are also good, but limes give a more tropical flavor.