Recipe by lapat8
"This is a hearty guacamole recipe that my friends request from me whenever we have a gathering! It's chunky and colorful and adds gusto to any Mexican dish! Serve with favorite tortilla chips and enjoy!"
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red bell pepper, minced
red onion, minced
1/2 (15.25 ounce) can
sweet corn, drained
1/2 (15 ounce) can
black beans, drained and rinsed
ripe avocados, peeled, pitted and sliced
fresh lime juice
ground black pepper, or to taste
chopped fresh cilantro, or more to taste
OLE! This is a wonderful guacamole that could be used as a side dish to any Mexican feast (like we did!). I love the colors and the fact that it's FULL of vegetables, and even my 10 year old ate it happily. 10 stars!! Thanks for sharing your recipe!
I forgot to add the salt, and it was awesome without it!!
This is awesome, I make it all the time and is always a hit. I don't like peppers so i just leave those out.
Delicious! Replaced the corn with tomatoes.
It was so good. I had to make it twice in one day.
I made this for a party and it was a big hit. One person was allergic to bell peppers, so I substituted seeded tomato. SInce the recipe called for half cans of the beans and corn, I made a double batch. I put the extras in single serve containers and handed them out to people who asked for some. I also put some in the freezer.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Black Bean Guacamole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 102
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