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    Home » Recipes » Dip

    Black Bean Guacamole with Corn

    Jul 31, 2016 by Kaitlin

    Classic guacamole gets a fiesta-style twist with the addition of black beans and sweet corn! It's super tasty, plus quick and easy to prepare. (Vegan, gluten-free, oil-free.)

    Black bean corn guacamole in a bowl with chips on the side

    Grab your favorite tortilla chips and let's dive in to this tasty black bean guacamole!

    Classic, creamy guacamole gets a fun and colorful fiesta-style twist with this recipe.

    We add hearty black beans for plant-based protein and fiber, plus delicious cooked corn for sweetness.

    Fresh ingredients laid out on a white table

    Ingredients for Black Bean Guacamole

    For this recipe you will stir together in a small bowl:

    • Ripe avocados: I use three large Hass avocados for this recipe. If you purchase hard, unripe avocados, you can store them at room temperature for up to a week. The skin color will darken as they ripen. If you have soft, ripe avocados that you aren't ready to use yet, you may store them in the refrigerator for up to 2 days. (This will help halt the ripening process.)
    • Black beans: This adds delicious, hearty texture and plant-based protein and fiber to the dish.
    • Sweet corn: Either cooked fresh, canned, thawed frozen corn, fire-roasted, etc.
    • Grape tomatoes: Or cherry tomatoes, roma tomatoes, etc.
    • Red onion
    • Fresh cilantro: Simply omit this if you are not a fan.
    • Fresh lime juice: I use about 2 tablespoons, but use more or less depending on how tangy you like yours. Lemon juice could work as well.
    • Salt: I use fine-grain salt for this recipe. A little salt helps to bring out all the flavors.
    Preparing and combining guacamole ingredients in a white bowl

    Customizing

    Change up this recipe with other flavors as you see fit. A few ideas include:

    • Ground cumin: Start with about 1/4 teaspoon and increase as desired.
    • Minced garlic clove: Or a shake or two of garlic powder.
    • Finely diced jalapeno peppers: Or serrano pepper.
    • Chipotle in adobo: For spicy and smoky flavor. (Just be sure to start small as it is strong!)
    • Cayenne pepper or chili powder: Add a dash or two to taste for more flavor and spice.
    • Vegan sour cream: For an even creamier texture, fold in a dollop of vegan sour cream to the mixture as well.
    Tortilla chip dipping into black bean corn guacamole

    Storing

    Store leftovers to an airtight container in the refrigerator.

    You may also top the guacamole directly with plastic wrap to help keep it from browning if desired.

    We find it keeps well in the fridge for about 4-5 days.

    Bowl of black bean fiesta guacamole with cilantro and tomato

    For more inspiration, also browse all appetizer recipes or dip recipes.

    Black bean corn guacamole in a bowl with chips on the side

    Black Bean Guacamole with Corn

    Classic guacamole gets a fiesta-style twist with black beans & sweet corn! Quick and easy to make.
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish, Snack
    Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan
    Servings: 8 (1/2 cup servings)

    Ingredients

    • 3 ripe avocados
    • 1 cup black beans, cooked
    • 2/3 cup sweet corn, cooked
    • 5 oz. grape tomatoes (about 1 cup)
    • 1/3 cup red onion
    • 1/3 cup fresh cilantro
    • 2 Tbsp. fresh lime juice (about 1 lime)
    • 1/4 tsp. salt (more/less to taste)

    Optional additions:

    • 1 jalapeño (finely diced), 1/4 tsp. ground cumin, minced garlic, etc.

    Instructions

    • Place avocado (peeled and pitted) in a bowl and mash with fork or masher to desired consistency.
    • Finely dice tomatoes and onion. Chop cilantro, large stems removed. Add to bowl.
    • Add black beans (rinsed and drained), corn, 2 Tbsp. lime juice (more/less as desired), and salt to bowl. Gently stir to combine.
    • Taste and season more lime juice, cilantro, or extra salt to bring out the flavors. (I love the cumin addition.)

    Notes

    Yield: Recipe makes about 4 cups guacamole. Reduce or halve if desired.
    Customize: Guacamole is forgiving, so add more or less of the ingredients you love.
    Garnish: Add additional black beans, corn, tomato, and cilantro on top before serving if desired.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Black Bean Guacamole with Corn
    Amount per Serving
    Calories
    168
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    7
    g
    Potassium
     
    529
    mg
    15
    %
    Carbohydrates
     
    16
    g
    5
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    340
    IU
    7
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    20
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this black bean and corn guacamole recipe, also check out:

    • Fresh Pico de Gallo
    • Restaurant-Style Blender Salsa
    • Fresh Garden Salsa
    • Carrot Ginger Miso Dressing

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Dip Recipes

    • Vegan Big Mac Sauce (No Mayo!)
    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Lemon Dill Hummus (Oil-Free)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Leonard Shand

      August 18, 2016 at 10:05 pm

      Awesome!

      Reply
    2. Nichole

      August 08, 2016 at 3:57 pm

      Did you know that the avocado pit actually helps the avocado from turning brown? I always stick my pit in the center of my guacamole bowls.

      Reply
      • Kaitlin | The Garden Grazer

        September 17, 2016 at 3:08 pm

        Awesome - thanks for sharing!

        Reply
    3. Justina Kenyon

      August 01, 2016 at 2:57 pm

      Cumin is my go to for absolutely anything! I never thought of adding black beans to guacamole, but now I know what I am whipping up when I get home tonight.

      Reply
      • Kaitlin | The Garden Grazer

        September 17, 2016 at 2:40 pm

        So great! Hope you enjoy!

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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