Thursday, August 13, 2009

The Attack of the Cherry Tomatoes, 1st post of the day

Remember that movie "Attack of the Killer Tomatoes"? I think a young George Clooney may have even been in that movie. It isn't remarkable enough to watch again, but I can stilll remember the song. In fact, it's playing in my head right now!

Well, we are under attack. By cherry tomatoes. Actually they're a super yummy heirloom variety called Brown Berry. I took some to church to give away and people thought there was something wrong with them because when ripe, they are a deep purple-brown. We pop them like M&Ms or dunk them in ranch dressing (cause everything's better with ranch, eh?).

One of my most favoritest (I swear that's a word) summertime recipes uses cherry tomatoes, so whenever possible, you will find me making it, filling a bowl and chowing down. This recipe is addictive in particular if you are an avocado fan or black bean fan too. The colors make this a gorgeous salad. The flavors make the recipe a keeper.

I won't lie. This recipe is directly from Barefoot Contessa At Home book by Ina Garten. I only change it up a few ways. What I love about her recipes is that they are, for the most part, simple and you don't need wonky, exotic ingredients to prepare them.

Without further ado, Guacamole Salad:

2 C. cherry tomatoes, halved
1 yellow bell pepper, seeded and diced
1 (15 oz) can black beans, drained and rinsed
1/2 C. red onion, small diced
2 jalapenos, seeded and minced
1/2 ts. freshly grated lime zest
Juice of 2 limes
1/4 C. good olive oil
1 ts. kosher salt
1/2 ts. freshly ground black pepper
1 clove garlic, minced
1/4 ts. cayenne pepper
3 ripe Haas avocados, seeded, peeled and diced

Place tomatoes, peppers, beans, onion and lime zest in a large bowl. Whisk together lime juice, olive oil, salt, pepper, garlic and cayenne pepper. Pour over the vegetable and toss well.

Fold the avocados into the salad. Check the seasoning and serve at room temps.

(hubby always feels the need to dip tortilla chips into this. I skip the chips completely, going for a bowl, a spoon and a quiet spot to enjoy)

Now, we're getting an attack from some Habanero peppers too. Help! What to do? What to do?

3 comments:

TJ said...

All those habeneros! Wow! I imagine you can preserve them the same as jalapenos. My best friend freezes chopped jalapenos for use in salsas or casseroles later, and doesn't have any problems. I like to dry extra jalapenos and then crush them for red pepper flakes.

My family LOVES cherry tomatoes. Mo eats them like they are candy whenever he can. I like to add them to pasta with a bit of garlic and oil for dressing, or cut into halves and toss with avocados, some jalapenos (or habeneros) and vinegar and oil for dressing.

I just ate, and now I'm hungry!

Janelle said...

Oh, yum yum yum! I think I have that cookbook, but I've never made that salad. How can you go wrong with avocadoes?

tina said...

I can't stand up for your habaneros (although my hubby will ;D), but I'm all over your avocado & tomato recipe. YUM! I'm in love with anything avocado & my kiddos ♥ anything tomato. PERFECTION, Casii!