Ingredients and Weight:
- 2 ripe avocados (14 ounces)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (11 ounces) corn kernels, drained
- 1/2 white onion (3 ounces), finely chopped
- 1/2 cup fresh cilantro, chopped (1 ounce)
- 1 jalapeño pepper, seeded and minced (optional, 0.5 ounces)
- 1/4 cup lime juice (2 limes)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Halve the avocados, remove the pits, and scoop out the flesh into a large bowl.
- Mash the avocados with a fork until smooth.
- Stir in the black beans, corn, onion, cilantro, jalapeño (if using), lime juice, salt, and black pepper.
- Mix until well combined.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Nutritional Information:
Per 1/4 cup serving:
* Calories: 170
* Fat: 10 grams
* Saturated Fat: 2 grams
* Cholesterol: 0 milligrams
* Sodium: 140 milligrams
* Carbohydrates: 20 grams
* Fiber: 5 grams
* Sugar: 6 grams
* Protein: 4 grams
Dish Characteristics:
- Creamy and flavorful
- Tangy and slightly spicy (if using jalapeño)
- Rich in fiber and protein
- Perfect for dipping chips, vegetables, or tortillas
User Comments:
- "This guacamole is so delicious and easy to make. It's a perfect party appetizer." - Sarah
- "I love the combination of black beans and corn in this guacamole. It gives it a sweet and savory flavor." - David
- "This is the best guacamole I've ever had! It's so creamy and flavorful, and it goes with everything." - Mary
Special Precautions and Tips:
- To prevent the guacamole from browning, sprinkle a little lime juice on top before storing.
- If you don't have a jalapeño pepper on hand, you can add a pinch of cayenne pepper instead.
- For a spicier guacamole, use more jalapeño pepper or add a dash of hot sauce.
