Guacamole Salad

If you have roughly 45 minutes to spend in the kitchen, Guacamole Salad might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 278 calories, 7g of protein, and 19g of fat. For $2.05 per serving, you get a side dish that serves 6. This recipe is liked by 37 foodies and cooks. A few people really liked this Mexican dish. Head to the store and pick up red onion, hass avocados, yellow bell pepper, and a few other things to make it today. It is brought to you by Mels Kitchen Café. With a spoonacular score of 92%, this dish is great. Try guacamole , how to make guacamole | mexican guacamole, Chipotle Mexican Grill Guacamole – freshly made guacamole that is easy to make can be had with this, and Fried Green Plantain with Guacamole and Shrimp (Tostada de Plátano con Camarones y Guacamole) for similar recipes.

Servings: 6

 

Ingredients:

1/2 teaspoon freshly ground black pepper

1 (15-ounce) can black beans, rinsed and drained

1 medium garlic clove, finely minced

1 pint grape tomatoes, halved

1/8 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and diced (about 1/2-inch pieces)

1 jalapeno pepper, seeded and minced

1 teaspoon kosher salt

1/4 cup freshly squeezed lime juice (from about 2 limes)

1/2 teaspoon freshly grated lime zest

1/4 cup extra-virgin olive oil

1/4 cup small diced red onion

1 yellow bell pepper, seeded and chopped (about 1/2-inch pieces)

Equipment:

bowl

whisk

Cooking instruction summary:

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. This mixture can be refrigerated for 3-4 hours before serving.Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.

 

Step by step:


1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.

2. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. This mixture can be refrigerated for 3-4 hours before serving.Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.


Nutrition Information:

Quickview
278k Calories
6g Protein
19g Total Fat
23g Carbs
36% Health Score
Limit These
Calories
278k
14%

Fat
19g
30%

  Saturated Fat
2g
17%

Carbohydrates
23g
8%

  Sugar
3g
3%

Cholesterol
0.0mg
0%

Sodium
669mg
29%

Get Enough Of These
Protein
6g
13%

Vitamin C
62mg
76%

Fiber
10g
43%

Folate
117µg
29%

Vitamin K
26µg
25%

Potassium
804mg
23%

Vitamin E
3mg
22%

Manganese
0.42mg
21%

Copper
0.34mg
17%

Vitamin A
845IU
17%

Vitamin B6
0.34mg
17%

Magnesium
57mg
14%

Phosphorus
140mg
14%

Vitamin B1
0.19mg
12%

Vitamin B5
1mg
12%

Iron
2mg
12%

Vitamin B2
0.2mg
12%

Vitamin B3
2mg
12%

Zinc
1mg
7%

Calcium
48mg
5%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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