Home » Recipes » Appetizers » Black Bean and Corn Guacamole

Black Bean and Corn Guacamole

Black Bean and Corn Guacamole- the addition of black beans and corn totally takes this creamy guacamole to a whole new level. Serve with chips for a gameday appetizer or as part of a Mexican meal.

Black Bean and Corn Guacamole in a bowl surrounded by chips.

Ingredients

In addition to black beans and corn, this recipe also contains red bell pepper, red onion, and cilantro for flavor. Be sure to add plenty of salt. Guacamole can taste a little flat without enough salt. A little cumin, garlic, and diced tomato are other good additions if you want to add them.

Use Canned Or Frozen Corn In A Pinch

My first choice for this recipe is fresh summer grilled corn. The char the grill gives the corn wonderfully enhances its flavor. In a pinch, you can use canned corn or frozen corn. Drain the canned corn or thaw the frozen corn. For extra flavor you can cook it in a little oil over high heat to get it browned in spots.

Choosing Ripe Avocados

You want to use ripe avocados, but not overrripe avocados for this recipe. If you press gently on them, they should give a little but not feel soft or mushy. If you need to ripen unripe avocados quickly, place in a paper bag with an apple or banana. They should ripen up in about 24 to 36 hours.

Guacamole and chips on a plate with margarita in background.

Black Bean and Corn Guacamole Recipe Tip

You can add more or less lime juice depending on your preferences.

Storage

To keep guacamole from turning brown, press plastic wrap directly on the surface and refrigerate. This method works for about 24 hours. If you need to keep the guacamole fresh for longer, press the guacamole down in a storage container so that it is packed tightly and slowly pour warm water on top until there is a 1/2-inch layer. Place the lid on the container and refrigerate. Pour the water off when ready to eat.

Black Bean and Corn Guacamole in a bowl surrounded by chips.

More Guacamole and Salsa Recipes

Black Bean and Corn Guacamole

Black Bean and Corn Guacamole- the addition of black beans and corn totally takes this creamy guacamole to a whole new level.
PREP: 15 mins
COOK: 0 mins
SERVINGS: 8

Ingredients

  • 3 ripe avocados
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 cup canned black beans, rinsed and drained
  • 3/4 cup grilled corn kernels
  • 2 tablespoons finely diced red bell pepper
  • 2 tablespoons finely diced red onion
  • 1/4 cup freshly chopped cilantro

Instructions

  • Remove the pits from the avocados and scoop flesh into a bowl. Mash avocado with a fork.
  • Add remaining ingredients and stir until mixed.
  • Check for seasoning and add more salt and lime juice if needed.
    Note: A little ground cumin is also a good addition.
  • Serve with chips.

Notes

If you don’t want to go to the trouble of grilling the corn, cook the corn kernels in a nonstick skillet over medium-high heat with a couple teaspoons of oil until turing golden in spots. 

Nutrition

Calories: 143kcal
Course: Appetizer
Cuisine: Tex-Mex
Keyword: avocado, corn, vegetarian

Want to Save This Recipe?

Leave a Comment

Your email address will not be published.

Recipe Rating




I accept the Privacy Policy

Scroll to Top