This salad is great for Super Bowl or, really, for any party. It is colorful, delicious and even kind of healthy! (You don’t have to tell anyone that, though)
You can make most of it beforehand, but you should wait until just before people arrive to add the avocados. Otherwise they may get brown and mushy.
You can eat this like a salad/side item, on chips or even inside a taco or burrito.
Make sure you rinse the black beans well before dumping them in the bowl. You don’t want a lot of that black goo in there.
I chopped the red onion last because a friend of ours is allergic to onions, so I made him a little bowl without onion.
I made a recipe and a half of this because we were going to a party with a lot of people, but the amount below will serve at least six people.
I dumped the whole amount of dressing in, but it seemed like a little too much. You may want to just add about half, stir and then add more if necessary.
Guacamole salad (Adapted from Barefoot Contessa at Home)
1 pint grape tomatoes
1 yellow bell pepper
1 (15-ounce) can black beans
1/2 red onion
2 jalapeno peppers
1/2 teaspoon freshly grated lime zest
1/4 cup fresh lime juice (2 limes)
1/4 cup extra virgin 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
Rinse the tomatoes, cut them in half and place them in a medium serving bowl. Remove the seeds and stem from the bell pepper, then dice it and put it in the bowl. Thoroughly rinse and drain the beans, then add them to the bowl.
Finely dice the red onion and add it to the bowl. Remove the seeds and stem from the jalepeno, then mince it. Add the lime zest to the bowl.
Juice the limes into a small bowl or measuring cup, then add the olive oil, salt, pepper, garlic and cayenne. Whisk dressing, then pour over the vegetables and toss well. (Remember – you may want to just add half at first, then more as desired) Cover and refrigerate.
Just before serving, cut the avocados in half, remove the pit and cut the inside into 1/2-inch pieces. Remove from skin and stir into salad. Serve salad at room temperature.