For the longest time I would make the basic avocado and tomato recipe like everyone else. Then I stumbled across a southwest styled guacamole at my local grocery store and now I have a new obsession. This copycat version is so delicious with more vegetables than a basic guacamole recipe. Who doesn’t need more veggies in their life? I know I need more! The corn and black bean mixture really stands out to make your dip a little more fun for a party or a taco night!
Preparation time: About 20 minutes.
5 Hass Avocados, Pits Removed
3 Tbsp of Lemon Juice
1/2 Cup of Red Onion, Diced
1 Tsp of Salt
1 Tsp of Black Pepper
1 Roma Tomato, Diced
1/2 Cup of Corn
1/2 Cup of Black Beans
1 Jalapeño, Chopped Finely
- In a medium size bowl, add the avocados (peeled and pits removed) and mash with a fork or potato masher to desired consistency. I prefer a chunky mixture so I mash for less time.
- Then add the rest of the ingredients and mix with a spoon. I like to mash the avocados first then add the rest of the ingredients because I don’t like when the tomatoes are mashed. (Alternative: Instead of using a jalapeño you can substitute it with 8 dashes of Frank’s Original RedHot Sauce)
- Serve with tortilla chips! (I recommend the scoop shaped chips because they don’t break as easily as the flat ones with a heavier dip)
*If you would like the recipe less spicy then remove the seeds of the jalapeño*
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To recreate this look then click here for similar white ramekins.