Ina’s Guacamole Salad

This is an ideal side dish for a cookout. I like to serve it with the Blue Cheese Burger's that were in the previous post. By doing so – you really don't need to dress up the burger other than some simple arugula and the special sauce that was also in the previous post. The Lime Zest really gives it a "zing"…everyone kept mentioning it and how much they loved it. I hope you do too!

Ina's Guacamole Salad

1 Pint - Grape Tomatoes, halved
1 Yellow Bell Pepper, seeded & ½ inch diced
1 (15oz.) Can – Black Beans, rinsed & drained
½ Cup – Small Red Onion, diced
2 Tbsp – Jalapeno Pepper, seeded & minced (2 peppers)
½ Tsp – Lime Zest, freshly grated
¼ Cup – Lime Juice, freshly squeezed (2 Limes)
¼ Cup – Olive Oil (EVOO)
1 Tsp – Kosher Salt
½ Tsp – Fresh Ground Pepper
½ Tsp – Garlic, minced
¼ Tsp – Ground Cayenne Pepper
2 Ripe – Hass Avocados, seeded, peeled & ½ inch diced.

**To make a larger batch – I add an additional pint of Cherry Tomatoes and 1 Orange Bell Pepper, I also add a can of the spicy black beans and then just double all of the other ingredients.** 

Place the tomatoes, bell pepper(s), black beans, onion, jalapeno and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne pepper and pour over the vegetables. Toss Well.

Just before ready to serve – fold the avocados into the salad. Serve at room-temperature.

***Also please note that when I am cutting the avocados - I make sure that there is lime juice on the cutting board and I douse them again as I am cutting them, to keep them nice and green.***