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.
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.