My mama recently hosted my aunt and uncle for dinner and served All-American cheeseburgers as the main course. For a side, she served this twist on another classic! Not only did she declare it fabulous, but she called me and insisted I make the recipe myself. Well, lucky me, I have the same cookbook, so there was no need to transcribe a recipe over the phone. Without even doing a test-drive first, I doubled the recipe and served it up at my little guy's first birthday party last weekend! This dish was, without a doubt, a hit! Enjoy!
1 pint grape tomatoes, halved
1 yellow bell 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 jalapenos, seeded (about 2 peppers)
1/2 teaspoon lime zest
1/4 cup fresh lime juice
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon cayenne
2 ripe Hass avocados, pitted, peeled, and 1/2-inch diced
In a large bowl, combine the tomatoes, yellow pepper, black beans, onion, jalapeno, and lime zest. Stir to combine.
In a small bowl, whisk together lime juice, olive oil, salt, pepper, garlic, and cayenne. Pour over vegetables and toss well.
Just before serving, fold the avocados into the salad. Check the seasoning and serve at room temperature. I made this salad the night before, saving the avocado step for just before serving! Goes great with Blue Moon Burgers!
Recipe adapted from Barefoot Contessa at Home, by Ina Garten.