- Yield: 3 cups
- Prep Time: 15 minutes
South by Southwest Guacamole
The flavors of the Southwest blend nicely with SlimCados grown in tropical Southern Florida. Combining black beans, corn, and avocado seemed like a given for great-tasting guacamole. Make it and you'll see that indeed it does.
- 1 SlimCado avocado (reserve 2 pieces for garnish)
- 1 (15 oz) black beans, rinsed and drained
- 1 (15 oz) can sweet corn kernels, drained
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp pepper
- 1 1/2 tsp cumin
- 2 tsp chili powder
- 3 tbs chopped cilantro
- 1/4 cup balsamic vinegar (option: use a clear vinegar)*
- 1 pkg blue corn chips
Cut a SlimCado in half, discard the seed, and scoop out the flesh into a large bowl. Cut two small pieces to use as garnish.
Add the remaining ingredients. Combine to a chunky texture.
Layer plastic wrap on the surface of the guacamole and refrigerate for 2 hours.
*If you use balsamic vinegar, it will turn the guacamole to a light brown. You may prefer a "greener" color; if so, choose the clear vinegar option.
Serve with a couple of SlimCado slices on top