The Pioneer Woman Tasty Kitchen
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Southwest Avocado Salad

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Prep:

Cook:

Level: Easy

System:

6

Description

This southwest avocado salad combines fresh and bold flavors! It’s perfect on chips or toast or simply to eat with a spoon!

Ingredients

  • 3 whole Large Avocados, Peeled And Pitted
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 teaspoon Lime Juice
  • ¼ cups Fresh Cilantro, Chopped
  • 1 whole Red Bell Pepper, Stem And Seeds Removed, Diced
  • 1 whole Jalapeno Pepper, Seeds And Stem Removed, Diced Small
  • ½ cups Corn Kernels, Warm
  • ½ cups Pomegranate Seeds
  • 4 strips Bacon, Cooked Until Crispy And Chopped
  • 15 ounces, weight Canned Black Beans, Drained And Rinsed Through
  • 8 ounces, weight Goat Cheese Crumbled
  • Tortilla Chips For Serving

Preparation

In a small bowl, mash the avocados with salt, pepper, lime juice and cilantro. Set aside.

Combine the red bell pepper and jalapeno pepper in another bowl and set aside.

Assemble your salad by layering mashed avocado, pepper mixture, corn kernels, pomegranate seeds, bacon, black beans, and goat cheese in a serving bowl. Garnish with additional cilantro and a dash of black pepper.

Serve with tortilla chips as a dip, on toast, or simply eat with a spoon! Enjoy!

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