by Misty I.
Do you like pico de gallo? Guacamole? Salsa? I love them all, but what I don’t love is chopping everything or dragging out my clunky Cuisinart and having to wash all of the parts and the blade. That’s why this salad is good, minimal clean-up! It’s quick and you don’t have to chop much, so it fits with my “only easy” weeknight cooking philosophy. Guacamole salad would also be a great side at your summer barbecue or picnic!
This recipe is adapted from Ina Garten’s Guacamole Salad but I’ve made so many changes that I now consider my version a different recipe as it omits the cayenne and jalapeno making it more kid-friendly. However, her original version is fantastic and can be found here.
The can of black beans is pictured but did not make it into the salad per Jesse’s request. Kids nowadays….they don’t know what they are missing!
Misty’s 10-Minute Guacamole Salad
Ingredients:
1 pint grape tomatoes, halved
½ tsp. freshly grated lime zest (from 2 limes)
¼ cup freshly squeezed lime juice (from 2 limes, please don’t use bottled lime juice)
¼ cup cilantro, chopped
¼ cup good olive oil (vegetable or canola oil works fine too)
1 tsp. salt
½ tsp. pepper
½ tsp. minced garlic
2 ripe Hass avocados, seeded and diced
1-2 cans yellow corn (or 1 small package frozen white corn, thawed)
1 can black beans (optional)
1 Tbsp. sugar
Method:
- Place the tomatoes, lime zest, cilantro, oil, salt, pepper, garlic, corn and sugar into a medium bowl. Toss well.
- Just before serving, fold in diced avocado and check seasoning.
That’s it! Only Easy!
