Apparently, I haven’t made Ina Garten’s Guacamole Salad since 2016, when my entire takeaway was that it was finally a form of guac I wouldn’t get yelled at for eating with a spoon. Ten years later, that’s still accurate.
Tomatoes, yellow bell pepper, black beans, red onion, jalapeño, and lime zest are tossed in a lime-garlic-cayenne dressing, with big chunks of avocado folded in right before serving. That last part is key: the avocado stays intact instead of collapsing into dip, so you get creamy bites against crisp vegetables and beans that make the whole thing feel more substantial.
It’s the perfect no-cook dish to make on repeat all summer: bright, salty, creamy, and just the right amount of spicy.
Serve it with grilled chicken, tacos, or a pile of tortilla chips and call it dinner.
Book: Barefoot at Home, page 85
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 10 minutes
Store-Bought Is Fine: canned black beans
Recipe on FoodNetwork.com
