Some recipes are so versatile you make them over and over again. Avocado Salad is one for me. It is so fresh, crunchy and healthy…plus it tastes incredible. Today we made it to eat with tortilla chips while we watched the playoff games. Amazing! I also use it to top fish tacos or grilled salmon. This recipe is inspired by The Barefoot Contessa – Ina Garten. A couple of years ago I surprised each of my girlfriends with a Barefoot Contessa cookbook for Christmas. They all loved it. I originally skipped over the Avocado Salad recipe in my cookbook but my friend JoEll saw it, jumped on it and made it for us one night. I’ve been a fan ever since. I’ve included the recipe below – but I encourage you to keep scrolling down to my method pictures and you will see how easy it is to make.
Ingredients
1 pint grape tomatoes, halved
1 each red and orange bell pepper, diced
1/2 cup red onion
1 can black beans, drained and rinsed
1 cup frozen sweet corn, thawed
2 cloves garlic minced
2 ripe Hass avocados, diced
3 TBSP fresh cilantro (sorry Ina!)
1/4 freshly squeezed lime juice (about 2 limes) plus lime zest from 1 lime
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil
splash white balsamic vinegar
Instructions
Cut one pint grape tomatoes in half. The super sweet grape tomatoes are perfect for this recipe because they don't have a lot of juice or seeds to deal with.
Stem, seed and dice the orange and yellow bell peppers. Add the peppers and the diced red onion.
Add one can black beans, drained and rinsed.
Add one jalapeno pepper, stemmed, seeded and diced.
Add 1 cup frozen corn, thawed. In the summer I use fresh sweet corn right off the cob.
Add 2 cloves garlic, minced.
Add 2 ripe Hass avocados, seed removed and diced.
Add the chopped fresh cilantro. Wash, dry, strip the leaves off the vine and chop. It should yield about 3 TBSPS.
Dressing
Whisk all the ingredients for the dressing together and pour over salad.
http://justpinchme.com/2011/01/scrumptious-avocado-salad/Method
Cut in half one pint grape tomatoes. The super sweet grape tomatoes are perfect for this recipe because they don’t have a lot of juice or seeds to deal with.
Dice one each orange and yellow bell peppers. Add the peppers and the diced red onion.
Add one can black beans, drained and rinsed.
Add one jalapeno pepper, stemmed, seeded and diced.
Add 1 cup frozen corn, thawed. In the summer I use fresh sweet corn right off the cob.
Add 2 cloves garlic, minced.
Add 2 ripe Hass avocados, diced.
Add the fresh cilantro. Wash, dry, strip the leaves off the vine and chop. It should yield about 3 TBSPS.
Dressing Prep:
salt, pepper, olive oil, fresh lime juice and lime zest and a splash of white balsamic vinegar.
Whisked together and poured over salad.
Absolutely scrumptious! Enjoy!
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YUMMY!
That sounds so yummy.
Thanks Cesar! Can’t wait to see you in 4 weeks.
Cathy – I just need to read your blog to plan my dinners! Your photos are fantastic!
Thanks hon! Did you see your shout out?
Love it! Looks yum and easy to make. I am sure going to try it this week. Thanks for posting a wonderful blog!
Thanks Rohit! Looking forward to meeting you – Congrats on Sverve successes!