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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Barb's Summer Barefoot Salad Recipe

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This recipe for Barb's Summer Barefoot Salad is from Fejarang-Hennings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and 1/2-inch diced
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup small-diced red onions
• 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (2 limes)
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions:
Directions:
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, black pepper, garlic and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Number Of Servings:
Number Of Servings:
Makes 6 servings.
Personal Notes:
Personal Notes:
Nutrition information per serving: 277 calories, 19 grams fat, 7 grams protein, 16 grams carbohydrate, 10 grams fiber, 0 cholesterol, 368 milligrams sodium

 

 

 

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