| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 6 servings |
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
- 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
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 Facts
| Calories | 278 |
| Total Fat | 20 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 204 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 9 grams |
| Sugar | 3 grams |
| Protein | 6 grams |
Reviews
Yum! Great combo. can be easy party side dish or a meal itself. The dressing is delish. And little clean up!
Delicious but I agree with the other review. Lots of cutting and chopping. Much more than 10 minutes but delicious. Been making it for yours. A great go to for a summer barbecue side dish.
This salad is a hit every time I make it – but 10 minutes prep is a lie – unless you have a sous chef who has cut everything up for you!!
Easy and delicious. Made it exactly as stated. Cilantro would be a nice addition if you like it.
My daughter had us over for dinner. Her mother-in-law brought this salad. It was fantastic! Perfect for a summer cookout. I had to ask her about the recipe. Happy to find out it was Ina’s recipe. I make many of her recipes, but this was one I did not have.
We liked it. Served with grilled streak. Not a fan of raw garlic or raw onion so didn’t add. Did add about 1/4C chopped cilantro though. A keeper! Thanks Ina!
The first time I made this salad my 17 month old son dumped the plate onto his high chair tray and proceeded to shovel it in as fast as his hands could go. The second time I made this I took it to a church picnic and there were no leftovers. The only change I would make is adding some cilantro to the recipe or else some coriander.
this is a delicious combination of flavors…great side with any BBQ…I’ve served it with beef and/or chicken burgers, ribs, steaks and chicken and it’s perfect every time. It goes fast!
Delicious! Fresh and filling; add diced chicken or shrimp and you have a full meal. This is another dish that will be a go-to for us. And it’s pleasing enough for those summer barbecues! With or without the black beans, this is delightful.
I find this a bit bold to eat as a “salad” per se, but it is fantastic as a dip with tortilla chips! All of Ina’s recipes are the best and I’ll be making this again and again!