Updated: Oct 1
This recipe is simple, fresh, and versatile, a fantastic side dish that with some simple additions can also make a great meal. Some cold cooked shrimp, steak, or chicken tossed in hits the mark for a super-satisfying lunch or dinner. Another way to enjoy this fresh combination is with some chips, treating it like salsa.
Caution when handling jalapeno, they are sneaky and sometimes want to blind you. I always clean underwater either in a bowl or under the faucet. Once you have finished mincing the jalapeno, be sure to wash off the knife, cutting board, and hands.
One more side note on the avocado, save all the seeds, the oils in them help prevent the avocado from browning. I also do this when making guacamole.
1 pint grape or cherry tomatoes, halved
3 ripe Hass avocados, seeded, peeled, and diced
1 yellow or orange bell pepper, seeded and diced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can yellow sweet corn, drained or 5 ears grilled corn off the cob
1 small red onion, diced
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
1/2 teaspoon freshly grated lime zest
1/2 cup lime juice
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/4 teaspoon ground cayenne pepper
Combine all the salad ingredients gently, so the avocado doesn’t become bruised. To make the dressing add lime juice, salt, pepper, garlic, and cayenne pepper to a blender, slowing drizzle the olive oil to combine. If you are not using a blender, add dressing ingredients except the oil to a bowl, slowly drizzle oil into the bowl while quickly whisking to blend the oil and juice to form a dressing. As always, salt and pepper to taste. Pour dressing over salad, very gently stir to coat. Refrigerate, then enjoy!