Guacamole Salad

I love this take on traditional guacamole that adds beans and corn along with fresh onion and peppers. For a potluck, it works well with tortilla chips, pita bread, crackers, or, to lower the fat, try slices of jicama to scoop up this salad.  For a nutrient-packed and well-balanced meal, top greens with the salad and add a little rice or other grain…delicious and easy.  Try it, you’ll like it!

Adapted from Ina Garten

Ingredients
1 pint grape or cherry tomatoes, halved (or not, depending on their size)
1 bell pepper, seeded and diced into 1/2″ pieces (any color or combination of color)
1 can black beans, drained and rinsed
2/3 cup corn – steamed and cut off the cob (one ear should suffice) or frozen (thaw before adding)
1/2 cup finely diced red onion
2 Tbsp. minced jalapeño peppers (Note: I used roasted Anaheim chilies, because that’s what I had; roasted poblano would add good flavor and heat; or use your own favorite chili)
1/2 tsp. lime zest
1/4 cup lime juice (2-3 limes)
1/4 cup olive oil – (Note: for a lower fat version, cut the amount of oil by half or more)
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
3 cloves garlic, minced
1/4 tsp. cayenne pepper (or to taste)
2-3 ripe Haas avocados, diced

Place the tomatoes, bell pepper, black beans, corn, red onion, jalapeño (or other chilies), and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt and pepper, garlic and cayenne. Pour over the vegetables and toss well.

Just before you’re ready to serve the salad, dice and gently fold in the avocados. Re-season if necessary…and enjoy.