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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Total Time:15 mins
CourseSide Dish, Snack
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings8 (1/2 cup servings)


  • 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.


  • 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.)


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)

Calories: 168 kcal | Carbohydrates: 16 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Potassium: 529 mg | Fiber: 8 g | Sugar: 2 g | Vitamin A: 340 IU | Vitamin C: 12 mg | Calcium: 20 mg | Iron: 1 mg