Courtesy of the Contessa, this Guacamole Salad is everything you love about guacamole, bulked up with corn, black beans and fresh tomatoes. Perfect for lunch, a side or a snack. To make this a heartier lunch, I like to serve it on top of whole wheat couscous or with a few slices of whole wheat bread.
Guacamole Salad
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and ½-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- ½ teaspoon freshly grated lime zest
- ¼ cup freshly squeezed lime juice (2 limes)
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon minced garlic
- ¼ teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and ½-inch diced
Instructions
- 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.
- Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Nutrition
- Serving Size: 6
- Calories: 240
- Sugar: 2
- Sodium: 402
- Fat: 16
- Carbohydrates: 20
- Fiber: 8
- Protein: 6
- Cholesterol: 0
STUART HASSEL
Hello Katie Kate - First I want to take back what I said in my email replay about you guys not having mentioned anything about health (regarding your book). It actually was mentioned once or twice there and I see that here on your website health is mentioned a number of times. I guess what I meant to say in that email reply was that a lot of people talk about health but do fall short in certain areas. Here I'll just mention that Himalayan Sea Salt is healthier than kosher salt. Other than that I would just mention that I always try to buy organic; that's a major health issue these days considering what is going on in the food industry. Well, that's it for now. Thank you very much for these recipes. Ciao for now.
Well Vegan
Hi Stuart! You're absolutely right! Himalayan sea salt would be an easy swap. Thanks for the suggestion! I'll respond to your email in more depth, but the book focuses on cooking with budget-friendly whole foods with suggestions for more cost conscious swaps for pricey ingredients. We also have a section on the best way to keep it organic on a budget. Hope you'll check it out 🙂