It’s National Guacamole Day, so I pulled out a classic! I think I make the best version… hence the name “super guacamole”. But then again, everyone thinks they make the best guacamole. Get to mashin’ and find out for yourself why I think so highly of this version!
I love this recipe because it really packs a punch with added protein. It doesn’t take long at all to combine these fresh ingredients in a bowl, squeeze in some lime juice, and voilà! Fresh and creamy guac at your service. It’s great as its own meal with organic corn chips, veggie sticks, in a wrap, or stuffed inside a baked sweet potato!
Guacamole is a hit on its own, but this version is a double whammy! Here’s my suped up version that has corn and black beans for added protein.
- 2 ripe avocados
- 1 lime, juiced
- 1/4 tsp ground cumin
- 1/8 tsp ground cayenne
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 C canned black beans, rinsed and drained
- 1/2 C frozen corn, thawed and drained
- 1/4 C finely chopped red pepper
- 1/4 C finely chopped green onion
- 1/2 C finely chopped fresh cilantro
- 1 garlic clove, minced
Remove the avocado flesh from the peel and mash in a bowl with a fork along with the lime juice, spices, sea salt, and ground black pepper. Fold in the remaining ingredients and serve.
If you’re not serving it right away, put the avocado pit in the middle of the bowl of guacamole to keep it from going brown and refrigerate.