Chunky Guacamole with Corn and Black Beans

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There are not many things in this world that I love more than guacamole. It’s always fun to experiment with different ingredients- you can really do a lot to spice things up! This guacamole is crunchy and super quick to make. My recipe is mildly spiced but if you like things hot, add a larger pinch of cayenne pepper. Great for snacking with chips or using as a spread. You can refrigerate this guacamole for up to 2 days in an airtight container- just keep the avocado pit in the center and sprinkle some water on top!

Servings: 6-8

Time: 10 minutes

Dietary Info: Dairy-Free, Gluten-Free

  • 4 avocados
  • 1/2 cup canned, frozen or cooked corn
  • 1/2 cup black beans
  • 1/2 cup yellow onion, chopped
  • 2 plum tomatoes, seeded and diced
  • 1/3 cup cilantro, chopped
  • 1/2 jalapeño, minced
  • 1 large clove of garlic, minced
  • 3 scallions, sliced
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Small pinch of cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 tsp of smoked paprika, optional
  • Splash of hot sauce, optional

    Add avocado to a large bowl and mash with a fork so there are still some large chunks remaining. Add spices, lime juice, olive oil and hot sauce (if desired) and stir to blend the flavors together. Add cilantro, corn, beans, garlic, jalapeño, scallions, yellow onion and tomatoes. Stir to evenly combine. Serve and enjoy!

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