Guacamole Salad

I was in the mood to grill again this week and I have been craving Tequila Lime Chicken. I needed a side that would fit well and Josie from Pink Parsley suggested I try this salad. This salad is absolutely so good. Michael and I both had seconds of this dish. I love black beans and avocado anyway, but when you add them to the bell pepper and red onion, its sends them into a whole new dimension. The dressing that goes with it is fabulous and the lime brings out the all the flavors. This is a must to make. It will be made at our house all summer. Enjoy!!

Guacamole Salad
Source: adapted from Pink Parsley as adapted from Barefoot Contessa at Home

Ingredients:

1 red or yellow bell pepper, seeded ad 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

Directions:

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, garlice, and cayenne pepper and pour over vegetables. Toss well.

Just before serving, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Serves 6.