This black bean and corn guacamole is a vibrant and flavorful twist on classic guacamole. It¡¯s the perfect appetizer or side dish, bursting with creamy avocado, fresh cilantro and a hint of lime, paired with the heartiness of black beans and the sweetness of corn. The additional texture and flavor make it a perfect complement to tortilla chips, tacos or even as topping for grilled chicken or fish. Whether you¡¯re hosting a party or looking for a healthy snack, this recipe is sure to be a hit!
Ingredients:
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? 3 ripe avocados, peeled, pitted, and mashed
? 1 cup black beans, drained and rinsed
? 1 cup corn kernels (fresh, frozen, or canned)
? 1/4 cup red onion, finely diced
? 1-2 jalape?os, finely chopped (optional, for heat)
? 1/4 cup fresh cilantro, chopped
? Juice of 2 limes
? 1 garlic clove, minced
? Salt and pepper, to taste
? 1/4 tsp ground cumin (optional)
? 1/2 cup cherry tomatoes, halved (optional)
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Instructions:
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1. In a large bowl, mash the avocados until smooth but slightly chunky.
2. Add the black beans, corn, red onion, jalape?os (if using), cilantro, lime juice, and garlic. Stir to combine.
3. Season with salt, pepper, and cumin (if using) to taste. If adding tomatoes, gently fold them in at this stage.
4. Taste and adjust seasoning as needed.
5. Serve immediately with tortilla chips or as a topping for your favorite dish. Enjoy!
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This guacamole can be stored in an airtight container in the refrigerator for up to two days, though it¡¯s best enjoyed fresh.
