At the flavor intersection of summer and guacamole, this crowd pleaser is an easy party trick that serves up nearly 10 cups of fruits and veggies. With so much amazing produce in season – especially corn and tomatoes – you can't miss whether you serve this dish as a side or the star of the plate.
Dressingzest of 1 lime
¼ cup lime juice
¼ cup olive oil
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne
3 cups chopped avocado
2 cups (10 ounces) chopped cooked boneless
skinless chicken breast
2 cups halved cherry tomatoes
1 (15-ounce) can black beans, drained and
rinsed (1¾ cups)
1 cup chopped red or yellow bell pepper
1 cup corn, fresh or frozen and thawed
½ cup finely chopped red onion
½ cup fresh cilantro
1 tablespoon finely chopped jalapeño
salt and pepper
1. Make the dressing in a small bowl by whisking together lime zest and juice, oil, garlic, cumin, salt, pepper and cayenne.
2. In a large bowl, combine avocado, chicken, tomatoes, beans, bell pepper, corn, onion, cilantro and jalapeño. Add dressing, tossing to coat. Check seasoning and adjust as needed.
3. Serve this fraudulent favorite at room temperature or chilled
Slyly Serves: 6 – 8
Get this and so many more healthy-but-stealthy recipes in the cookbook, Vegetables Accidentally [healthier...but none the wiser]. Pick up your copy today!
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