ZAP Bites: Guacamole Salad

Photo via Food Network

Watching Barefoot Contessa is definitely a ritual to my Sunday routine. Ina’s recipes are fairly simple and always delicious. I’m a huge guacamole fan, but don’t always want to be snacking on chips with it. That’s why I like to make her Guacamole Salad. The avocado and black beans are a great source of protein and are extremely filling. This salad can be served as a main course or a tasty side dish. Sometimes I like to add grilled chicken, steak or shrimp to it. The great thing about this salad is that it can be served year round -Enjoy!

Ingredients (all items can be found at your local Fresh Thyme store - a staff favorite!)

• 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 jalapeno peppers, seeded (2 peppers)
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (2 limes)
• 1/4 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions:

• • 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.

Sally Carpenter, Summer 2016 Intern