When it comes to BBQ side dishes, I'm really not that big of a fan of mayonnaise-based salads. So when I went to a party and the hostess served up a version of this salad, I knew I had found a new favorite. I tweaked the original recipe a little bit, and I've yet to serve this and have any leftovers.
2 cups grape tomatoes, cut in half
1 yellow or orange pepper, diced
15-oz can black beans, drained and rinsed
1/4 cup onion, diced
2 1 fresh jalapeño pepper, seeded with veins removed then minced
1/4 cup fresh-squeezed lime juice
1/4 cup extra virgin olive oil
1 tsp salt (I like kosher salt for this)
1/2 1 tsp black pepper
1/2 tsp minced garlic
1/4 tsp cayenne pepper, ground (optional)
2 avocados, peeled & diced
1/2 cup cilantro, chopped (optional)
To make the salad, combine the tomatoes, peppers, beans, onions, and jalapeÃ±os together in a bowl.
To make the dressing, whisk together lime juice, olive oil, salt, pepper, garlic, and cayenne pepper in a small bowl.
To assemble the salad, pour the dressing over the tomato mixture. Let the salad sit at room temperature for about an hour before serving, then gently fold in the avocados.
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