Southwest guacamole

0 likes 0 comments Recipe by Jasmine DK Shepard

2 ripe Chiquita® Fresh & Ready™ avocados, peeled and cut into 1/2” pieces
1 tablespoon finely chopped red onion
1 clove garlic, minced
1 tablespoon minced fresh cilantro leaves
1 tablespoon small diced tomatoes
1/2 cup frozen corn kernels, thawed under warm water
1/2 cup canned black beans, rinsed under cold water
1 tablespoon diced jalapeño, deseeded
2 limes, squeezed
1/8 teaspoon salt

Prep. Time → 15 min

1. In a small mixing bowl, combine onion, garlic, cilantro, tomatoes, corn, black beans, lime juice, jalapeño and salt.
Add diced avocado, mix and adjust taste with salt.
serve with chips.

2. Note: Adjust the heat with either Tabasco® Sauce or red hot sauce.

appetizers, avocado, back of the box, vegan March 30, 2012 11:14

Author Chiquita brand

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Jasmine DK Shepard
“Engineerling who loves to cook and bake. I'm always trying to create new recipes or find interesting ones. Some of these recipes tagged "tbc" means "to be cooked" which means I haven't tested them yet. I like to cook Southern and Asian inspired foods. I”
Jdkshepard-89_o-jpg
35 years old
Oakland, CA, United States

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