This is another Barefoot Contessa Salad. It’s been a favorite of mine for years, and I've made it more times than I can count. It’s tangy and spicy and creamy with ripe avocados, jalapeno peppers and a dressing made from fresh limes. It’s perfect for a hot summer night when the last thing you want to do is turn on the oven.
Ingredients
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
1 jalapeno pepper, seeded and minced (use 2 if you like it spicy)
1/2 tsp freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 tsp kosher salt or coarsely ground sea salt
1/2 tsp freshly ground black pepper
1/2 tsp minced garlic
1/4 tsp ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno pepper, 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.
Serves 6
Just in case you aren’t a fan of the Food Network, and don’t know what Barefoot Contessa is, it’s an Emmy Award winning program hosted by celebrity chef Ina Garten. She’s written many fabulous cookbooks, all named after her specialty food store in the Hamptons, Barefoot Contessa. http://www.foodnetwork.com/chefs/ina-garten.html
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