All I had to do was see a picture of this in Barefoot Contessa At Home (thanks again, Aunt Em!), and know that I wanted to make this asap. Not to mention my new obsession with Trader Joe's and its cheap produce! I thought I would eat this as a salad, or use it as a dip with tortilla chips. I did both. Because it was so tasty. And filling! But, if you look at the ingredients, guilt-free. I meant to serve this as an appetizer but it was so filling I at it as my entire meal. John said he'd never thought a salad smelled so good!
Recipe by Ina Garten (Barefoot Contessa)
Serves 4-6 for entree (depending on portions) or more for appetizer
*1 pint grape tomatoes, halved
*1 yellow bell pepper, seeded and 1/2-inch diced
*(I also added 1 orange bell pepper, seeded and 1/2-inch diced)
*1 (15-ounce) can black beans, rinsed and drained
*1/2 cup small-diced red onion (I used 1/2 red onion)
*2 tablespoons minced jalapeno peppers (I skipped this)
*1/2 teaspoon freshly grated lime zest
*1/4 cup freshly squeezed lime juice (2 limes)
*1/4 cup olive oil
*1 tsp salt
*1/2 tsp ground black pepper
*1/2 tsp minced garlic
*1/4 tsp ground cayenne pepper
*2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
*Place the tomatoes, yellow pepper, black beans, red onion, (jalapeno peppers if you're doing this), and lime zest in a large bowl.
*Whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne pepper. Pour over vegetables and toss well.
*Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature (with chips, if you want!).
|First batch of ingredients. Look how bright and colorful!|
|Mixed and ready for dressing and avocados!|
|Beautiful! And delicious! And healthy!|
|And for the record the avocado stayed nice and green overnight. I ate this for lunch today, and my avocados looked great. I suggest saving the pit and storing it with that, because it helps the avocado keep its color (in addition to the lime juice).|