School of Complementary Therapies-

Guacamole Salad

Ina Garten’s Book “Barefoot Contessa at Home”

1 pint

Grape tomatoes, halved

Yellow bell pepper, seeded and ½ inch diced

1 (15 ounce) can

Black beans, rinsed and drained

½ cup

Small-diced red onion

2 tablespoons

Minced jalapeno peppers, seeded (2 peppers)

½ teaspoon

Freshly grated lime zest (grate the following limes)

¼ cup

Freshly squeezed line juice (2 limes)

¼ cup

Olive oil

1 tsp

Salt

½ tsp

Freshly ground pepper

½ tsp

Minced garlic

¼tsp

Ground cayenne pepper

Ripe Hass avocados, seeded, peeled and ½ inch diced

Place tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together line juice, olive oil, salt, pepper, garlic and cayenne pepper and pour over vegetables. Toss well.
Just before you are ready to serve the salad, fold the avocadoes into the salad. Check the seasoning (aka taste it, but don’t eat all of it yet) and serve at room temperature.