Guacamole Black Bean Salad

 
I am watching an episode of Barefoot Contessa while blogging about one Ina's recipes. She's darling. I wish I could spend an afternoon in her kitchen. It's sunny, inviting, and abounding in butter. She's infamous for her love affair with butter, which reminds me of another French-inspired chef, Julia Child. I envy how the French (note that Julia and Ina are both American) stay so effortlessly thin despite the rich nature of their dishes. They have mastered moderation. Maybe they're used to such exquisite cuisine and don't feel obliged to overeat when served something sensational. Personally, I have a hard time stopping when my senses are overwhelmed with tantalizing tastes and aromas.

Wow, I get off track. This dish is not French at all. It's inspired by our neighbors south of the border. I told you yesterday that I'd be using the end of summer bounty available at the farmers market in the next few recipes. These cherry tomatoes (which will be appearing frequently) are one such treasure. Before this summer, I didn't think I liked cherry tomatoes. Come to realize I had only tried them in the off season. (When the store really should not bother stocking them.) Those winter "tomatoes" probably flew in from Argentina or somewhere equally absurd. Just because a dish is inspired by far-off flavors doesn't mean your ingredients (especially the fresh ones) should actually come from that place. But one bite of a plump juicy little local cherry and I was hooked. They're like candy.

You could consider this salad a deconstructed guacamole (with added black beans). Light and healthy and wonderful. I guess Ina Garten knows a thing or two about southwest cooking as well.

INGREDIENTS
1 pint grape or cherry tomatoes, halved
1 yellow or red bell pepper, seeded and diced
1 15-oz. can black beans, drained and rinsed
1/2 cup red onion, diced
1-2 jalapeno peppers, seeded and minced (to taste)
1/2 tsp. lime zest, freshly grated
2 Tbsp. lime juice, freshly squeezed
2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 clove garlic, minced
dash of cayenne pepper (to taste)
2 ripe avocados, peeled, pitted, and diced
handful fresh cilantro, chopped (to taste)

DIRECTIONS
1. Combine the tomatoes, pepper, beans, onion, jalapeno, and lime zest in a large bowl. In a separate bowl, whisk together the lime juice, olive oil, salt, pepper, garlic, and cayenne. Pour over the vegetables and toss well. Refrigerate until ready to use.

2. Just before serving fold in the avocado and cilantro. Season to taste with salt, pepper, and cayenne. Serve immediately.

Serves 4-6.

(Adapted from Food Network)