Guacamole Salad
If you have roughly 45 minutes to spend in the kitchen, Guacamole Salad might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 278 calories, 7g of protein, and 19g of fat. For $2.05 per serving, you get a side dish that serves 6. This recipe is liked by 37 foodies and cooks. A few people really liked this Mexican dish. Head to the store and pick up red onion, hass avocados, yellow bell pepper, and a few other things to make it today. It is brought to you by Mels Kitchen Café. With a spoonacular score of 92%, this dish is great. Try guacamole , how to make guacamole | mexican guacamole, Chipotle Mexican Grill Guacamole – freshly made guacamole that is easy to make can be had with this, and Fried Green Plantain with Guacamole and Shrimp (Tostada de Plátano con Camarones y Guacamole) for similar recipes.
Servings: 6
Ingredients:
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
1 medium garlic clove, finely minced
1 pint grape tomatoes, halved
1/8 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and diced (about 1/2-inch pieces)
1 jalapeno pepper, seeded and minced
1 teaspoon kosher salt
1/4 cup freshly squeezed lime juice (from about 2 limes)
1/2 teaspoon freshly grated lime zest
1/4 cup extra-virgin olive oil
1/4 cup small diced red onion
1 yellow bell pepper, seeded and chopped (about 1/2-inch pieces)
Equipment:
bowl
whisk
Cooking instruction summary:
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. This mixture can be refrigerated for 3-4 hours before serving.Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.
Step by step:
1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.
2. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. This mixture can be refrigerated for 3-4 hours before serving.Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.
Nutrition Information:
covered percent of daily need
