Loaded Guacamole (Easy!)
This fully-loaded guacamole packs black beans, sweet corn, tomato, and a touch of jalapeño for bold, fresh flavor! Perfect for parties, as a dip, or to top your Mexican-style dishes.
Servings: 8 (1/2 cup servings)
Ingredients
- 3 large ripe avocados
- 1/2 cup black beans (cooked)
- 1/2 cup sweet corn (cooked)
- 2 small roma tomatoes
- 1/3 cup red onion
- 1 jalapeño pepper
- 1/3 cup fresh cilantro
- 2 Tbsp. fresh lime juice
- 1/4 tsp. salt (or more to taste)
Instructions
- Remove the peel and pit from your avocados. Then place in a bowl and mash avocado with a fork to desired consistency. (I leave it slightly chunky.)
- Add black beans (rinsed and drained) and sweet corn to bowl.
- Finely dice tomato, red onion, and jalapeño, seeds removed. Roughly chop cilantro. Add to bowl.
- Add lime juice and salt. Gently stir with a spatula to combine everything together.
- Taste and adjust flavors if desired with more lime juice, cilantro, etc. (I begin with 1/4 tsp. salt and add more as needed to bring out all the flavors. I usually add about 1/2 tsp. total.)
Notes
Yield: Recipe makes 4 cups guacamole.
Customizing: Guacamole is forgiving, so add more or less of the ingredients you love. Add 1/4 teaspoon ground cumin, more salt, lime juice, or cayenne pepper for a spicy kick.
Jalapeño: Omit this for a completely mild version. Or add another for more heat.
For serving: Garnish the top with additional black beans, corn, tomato, jalapeño, and cilantro for presentation if desired.
Nutrition Per Serving (Estimate)
Calories: 151 kcal | Carbohydrates: 13 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Potassium: 483 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 331 IU | Vitamin C: 14 mg | Calcium: 17 mg | Iron: 1 mg
