This salad is just one big bowl of fresh, summer yumminess. From the famed pork tenderloin dinner, this guacamole salad (or salsa variation, if you will) has become one of my go-to sides for everything from chicken (grilled or baked) to pork and even quickly thrown together for a simple lunch all on its own.
I love the freshness of the tomatoes, peppers and avocados – and the light, citrus dressing compliments the vegetables and beans perfectly. This salad is really wonderful with grilled cuts of meat that don’t have an accompanying sauce or gravy because the juiciness of the salad pairs with the grilled meat in just the right way. Add this to your summer salad list. You won’t be disappointed!
One Year Ago: Sweet and Spicy Slow Cooker Chicken
Two Years Ago: Hot Hoagies
Three Years Ago: Frozen Key Lime
Ingredients
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and chopped (about 1/2-inch pieces)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup small diced red onion
- 1 jalapeno pepper, seeded and minced
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (from about 2 limes)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium garlic clove, finely minced
- 1/8 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and diced (about 1/2-inch pieces)
Directions
- 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. This mixture can be refrigerated for 3-4 hours before serving.
- Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.
Recipe Source: adapted slightly from Ina Garten/Food Network
What you have inspired me to do is to make some guacamole. I do it well. Nice work.
Hmmm..mm.. another delicious & healthy food for the day. I love the whole combination. Simply yummy.
Hope you’re having a great day.
Kristy
This looks wonderful!!! Thank you for sharing!
With the huge Spanish/Mexican kick I have going on over at my house…this will fit in nicely
Mel, this looks so good! Can’t wait to try it out!
This looks perfect for a cookout! Yum!
I have been on a real avocado kick lately and this looks wonderful.
you’re right–a perfect summer salad!
mmm that makes me wish it was getting warmer outside. I make a salsa just like this but grill some of the veggies first and and some grilled pineapple or peaches and put on top of fish tacos. I think I know what I am going to have to make this weekend if it warm. Thanks again for another great idea!
Pretty sure this is going to be in heavy rotation this summer. Thanks for sharing, Mel!
this would make a lovely side dish for many entrees, that’s true. however, i’d be perfectly elated to have a bowl as my main, side, and dessert.
okay, so i’d need a second, REAL dessert, but that’s beside the point–this is a great dish!
this will be perfect to munch on out by the pool! so fresh and light!
I have made this before and it is delicious! Your photo is gorgeous, Melanie!
Just made this last weekend with your Mexican Rice and Chicken Fajitas. It was such a delicious feast! I especially love how fresh and bright this salad is. I’m looking forward to making it all summer long!
Made the tonight for Father’s day. It was even yummy-er than the pictures make it look!
This looks really scrumptious.
I made this but added some grilled corn and grilled chicken that I had in the fridge. DELICIOUS! I’ve eaten this for breakfast, lunch and dinner:)
[...] Source:adapted from Melskitchencafe who got it from Ina Garten/Food Network Share this:TwitterFacebookPinterestLike this:LikeBe the [...]
I made this last night to rave reviews! Thank you!