|
|
|
|
|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
Servings |
|
6
|
Preptime |
|
10min
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 pint cherry tomatoes, halved
|
|
1 yellow bell pepper, seeded and cut into 1/2-inch pieces
|
|
1 (15-ounce) can black beans, rinsed and drained
|
|
1/2 cup diced red onion
|
|
2 medium chopped jalapeno peppers, seeded
|
|
1/2 tsp freshly grated lime zest
|
|
1/4 cup freshly squeezed lime juice (2 limes)
|
|
1/8 cup olive oil
|
|
1 tsp salt
|
|
|
|
1/2 tsp pepper
|
|
1/2 tsp minced garlic
|
|
1/4 tsp ground cayenne pepper
|
|
1ripe avocado, cut in 1/2-inch pieces
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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. Pour mixture over vegetables and toss well.
|
|
|
Fold in the avocados just before serving. (If left overs are anticipated only add avocados to what you will use immediately.)
|
|
|
Serve at room temperature.
|
|
|
Originally Submitted
6/26/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Black Bean Tomato Salad recipe to your own private DesktopCookbook.
|