Southwestern Guacamole with bold, fresh flavors just might be my all-time favorite dip recipe. It doesn’t get much better than avocado combined with zesty Southwestern ingredients.
Guacamole is pretty much a staple in the Lee household. Avocados are so healthy and they add such wonderful flavor to just about any meal from toast to tacos. And this Southwestern Guacamole is a new favorite!
I can’t wait for you guys to try this Southwestern Guacamole. It’s:
And packed with amazing flavors!
- 3 large ripe avocados, seeded, peeled (1 mashed & 2 diced)
- 1/2 cup diced tomato
- ½ cup black beans, drained and rinsed
- 1/2 cup corn, drained and rinsed
- ¼ cup diced red onion
- ¼ cup finely chopped fresh cilantro
- juice from ½ lime (2-3 teaspoons)
- 1/2- 1 teaspoon salt, or to taste (start with 1/2 teaspoon and add more as needed)
Choose the right avocados. They should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
Cut the avocados in half (vertically) and remove the pit by stabbing carefully with your knife. Use a paper towel or dish towel (so the pit is not slippery in your hands) to remove the pit from the knife.
Scoop the avocados out of peel and place on a plate or in a medium bowl.
Use a fork or potato masher to mash one avocado until a smooth consistency is achieved. Dice the other two avocados. Stir in remaining ingredients.
Take a taste or a few tastes and adjust seasoning as needed for yumminess! Serve with your favorite tortilla chips and enjoy!