Southwestern Guacamole

Southwestern Guacamole with bold, fresh flavors is just might be my all-time favorite dip recipe. It doesn't get much better than avocado combined with favorite Southwestern ingredients and seasonings.

Course Appetizer

Cuisine Southwestern

Prep Time 10

Total Time 10

Servings servings

Calories 125

Author Kim

Ingredients

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)

Instructions

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!

Notes

Try on chips, veggies, crackers - even a sandwich!

Nutrition