Guacamole Salad
If you ever wanted to eat spoonfuls of guacamole straight out of a bowl, this recipe is for you. My cool, crunchy, and vibrant, vegan guacamole salad is the perfect mexican dish for those night when you just want guac and a quick—15 minute—meal.
- 1 large tomato diced
- 1 red bell pepper diced
- 1 15- ounce can black beans drained and rinsed
- 1/2 red onion diced
- 1 jalapeño pepper thinly sliced
- 1 tsp garlic minced
- 1/8 cup lime juice
- 1/2 tsp salt
- 1/4 tsp ground cayenne pepper
- pinch of black pepper
- 1 ripe avocado sliced into small cubes.
- roughly chopped cilantro optional
In a large bowl, toss the tomato, red pepper, beans, onion, and jalapeño pepper.
In a small bowl, whisk together the garlic, lime juice, salt, cayenne pepper, and black pepper. Pour into large bowl and mix until well combined.
Gently stir in the avocado and refrigerate until ready to serve. Serve with optional cilantro
Leftovers will keep refrigerate in airtight container for up to 3 days though best enjoyed fresh.