This Black Bean and Corn Guacamole is a vibrant and flavorful twist on the 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 textures and flavors make it a perfect complement to tortilla chips, tacos, or even as a 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:
- 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 jalapeños, 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)
Instructions:
- In a large bowl, mash the avocados until smooth but slightly chunky.
- Add the black beans, corn, red onion, jalapeños (if using), cilantro, lime juice, and garlic. Stir to combine.
- Season with salt, pepper, and cumin (if using) to taste. If adding tomatoes, gently fold them in at this stage.
- Taste and adjust seasoning as needed.
- Serve immediately with tortilla chips or as a topping for your favorite dish. Enjoy!
This guacamole can be stored in an airtight container in the refrigerator for up to two days, though it’s best enjoyed fresh.
