Southwest Guacamole


I am absolutely obsessed with guacamole.  Seriously.  I.  Love.  It.

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 stand out to make your dip a little more fun for a party or a taco night!


Shopping List

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



  1. 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.
  2.  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)
  3. 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)



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Check out my previous post on my Summertime Trifle Dish!




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