I'd say it's about time I switch from Fall food to a'hem...say fresh food? This reflects my life over the past few months. Have I been starving myself? Um...no - but haven't been eating well as I'm been going through my first tri of pregnancy. Nothing could've prepared this food fanatic to go on food strike! Everything has been BLEK! But I've bounced back and now I'm cookin' up a storm to make up for lost time. Here's one I had over the holidays! There's so many different ways to eat it.
1) As a salsa to your favorite tacos {not gonna lie, the best tacos I've tasted with this bad boy on top}
2) As a dip
3) As a light lunch item
You're going to be CRAVING IT! Oh wait...maybe that's just preggo bellay talking!
Ingredients
1 medium organic beef steak tomato - cut chunky
1 yellow bell pepper, seeded diced chunky
1 (15-ounce) can black beans, rinsed and drained
1 medium shallot minced
1 jalapeno seeded and diced finely [word of warning...wear gloves]
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup light extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic (~ 2 cloves)
1/4 teaspoon ground cayenne pepper
1-2 ripe Hass avocados, seeded, peeled, and diced chunky
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. Mix well.
Just before you're ready to serve, add the avocados into the salad. Serve at room temperature.
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