I love this recipe! A friend made it for our Wednesday breakfast appetizer. It is not exactly breakfast, but this does not matter. The original recipe is a salad type dish, but we thought that dish was fabulous as a dip. I made it at my own home and found that in order for the dish to be a dip one would need to chop all of the ingredients smaller as well as possibly mash the avocados a bit. However, this dish is fabulous for burgers, fajitas, etc. But if you are having a party, mash the avocados a bit and chop things smaller, and serve with multigrain chips.
Adapted Ina Garten
I added cilantro and used big tomatoes because I had them on hand. I pulled a Nigella with this dish, and ate some for a midnight snack! It is wonderful! Because I love this dish as a dip, the instructions are going to be in dip form. But for the salad, cut the tomatoes, bell peppers, and onion into bigger pieces, and do not mash the avocados and beans.
2 tomatoes, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 (15 ounce) can black beans, rinsed, drained, and slightly mashed
½ cup chopped onion, red or yellow
2 tablespoons minced jalapeno peppers, seeded (about 2 peppers)
½ teaspoon freshly grated lime juice
¼ cup freshly squeezed lime juice (about 2 limes)
¼ cup good olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon minced garlic
¼ teaspoon ground cayenne pepper
2 ripe avocados, seeded, peeled, and ½ inch diced
Place the tomatoes, yellow pepper, onion, black beans, jalapeno pepper, and lime zest. Whisk other lime juice, olive oil, salt, and black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
And just before serving stir in the avocado, slightly mashing as you stir. Serve at room temperature and with chips.
Makes about 3 cups.