The NYT did a great feature on 101 Simple Summer Recipes, all of which are ridiculously easy and take less than 10-15 minutes. Most are some variation on pasta, sandwiches, or easy salads – nothing fancy, but they sure are easy.

One of my new favorite recipes that keeps me out of the heat is Ina Garten’s Guacamole Salad (shown) – essentially, deconstructed, chunky Guac with some black beans thrown in.


Guacamole Salad
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 onion
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 good olive oil (You don’t really need THAT much olive oil…I used far less)
1 teaspoon kosher salt
1/2 teaspoon freshly 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.

That one’s a winner – we tried it last night.

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