Who doesn’t like avocados? It is one of those perfect foods – healthy, versatile, and so good. Tim made guacamole salad as a side dish for our chicken soft tacos and it was the perfect side dish, even with red bell peppers (this might be the only recipe you ever see on this blog with red bell peppers). The salad was fresh and flavorful. We actually ate most of the guacamole salad as a dip with tortilla chips and as a topping for our soft tacos, but it’s good with a fork, too!
I think this guacamole salad will be a great side dish for days at the park this summer or backyard barbeques. Spring is barely even here, but I’m ready for summer! I’m already dreaming of lawn games, baseball at Coors Field, rooftop happy hours…and more guacamole salad.
1/2 pint cherry tomatoes, halved
1 red or yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, drained and rinsed
1/2 cup small-diced red onion
1 tablespoon minced jalapeno pepper, seeded (1/2-1 jalapeno)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/8 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2 inch dice
Combine the tomatoes, peppers, black beans, red onion, jalapeno, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over vegetables. Toss well. Add in the avocados just before serving.