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?