Black Bean and Tomato Salad
Adapted from Barefoot Contessa
1 pint cherry tomatoes, halved
1 yellow bell pepper, seeded and 1/2 diced
1 (15oz) can black beans, rinsed thoroughly and drained
1/2 cup small diced red onion (I omit this)
2 small jalapeño peppers, seeded and diced
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (about 2 limes)
1/4 cup good 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
1-2 ripe Haas avocado, seeded, peeled and 1/2 inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeño peppers and lime zest in a large bowl.
In separate medium bowl, whisk together the lime juice, olive oil, salt, black peper, garlic and cayenne pepper and pour over the vegetables. Toss well. I sometimes add chopped fresh cilantro at this point.
Just before serving, prepare avocados and fold gently into the salad. Check seasoning and serve at room temperature.
NOTE: If this salad sits awhile, it tends to put out a lot of liquid. If this happens, simply drain the salad in a colander. Also, if you anticipate leftovers with this salad, it's best to top each individual serving with the avocado. This salad will keep overnight in the fridge, but not if the avocados are already in it. It makes a great light meal on its own, but is also delicious served alongside any grilled meat~~chicken, steak, tuna, salmon, etc.
I served this healthy salad with steak tacos...Y.U.M.M.Y!