"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Barb's Summer Barefoot Salad Recipe

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Barb's Summer Barefoot Salad image
Barb's Summer Salad


This recipe for Barb's Summer Barefoot Salad, by , is from Fejarang-Hennings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Fejarang-Hennings
Added: Sunday, January 11, 2009


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

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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