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Guacamole Salad

January 22, 2008

Love, love, love this salad from the Barefoot Contessa. It’s a rainbow of colors, and fantastic either as a side salad or on its own, as a main course salad. You can adjust the level of spiciness by using more or less jalapeno (and leaving out the cayenne pepper if you don’t like it too hot!)

Guacamole Salad

Adapted from Barefoot Contessa at Home.


1 pint grape tomatoes, halved
1 yellow pepper, seeded and 1/2-inch diced
1 (15 ounce) can black beans, rinsed and drained
1/2 cup small-diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice, (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper (leave out if you don’t like it too spicy)
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced


In a large bowl, place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest. In a separate small bowl, whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne (if using.) Pour the dressing over the vegetables in the bowl and gently mix to combine.

Add the chopped avocado right before you’re ready to serve the salad.

Serves 4-6.

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