Guacamole Salad (Barefoot Contessa) Ina Garten
I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalapeños to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon minced garlic
- 1 can black beans rinsed and drained
- 1/2 teaspoon fresh ground black pepper
- 1 pint grape tomatoes halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 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)
- 2 ripe hass avocadoes, seeded, peeled, and 1/2-inch
- Carbohydrate 12.6387721987632 g
- Cholesterol 0 mg
- Fat 2.60536698706393 g
- Fiber 4.50304310238914 g
- Protein 4.40015684611117 g
- Saturated Fat 0.389670119798636 g
- Serving Size 1 1 serving(s) (97g)
- Sodium 204.61356417789 mg
- Sugar 8.13572909637408 g
- Trans Fat 0.146852989734222 g
- Calories 88 calories
Place the tomatoes, yellow pepper, black beans, red onion, jalapeño 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. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
