The Cookie Writer brings us a healthy twist on a classic dish! Black beans add texture and depth to this easy and delicious appetizer!
Black Bean Guacamole
Notes: It is best to eat guacamole within the first day. It may brown a bit the second day, but you can mix it with a spoon to rejuvenate the colour. You can add more lime to taste if you prefer a zestier version!
Prep Time: 10 minutes
Chill Time: 1 hour minimum
5 large ripe avocados (about 1 pound of flesh after the seed and skin removed.)
2 garlic cloves, minced
1 tbsp. freshly squeezed lime juice
¼ tsp. salt
1 small red onion, diced (about ¼ cup)
1 tomato, cored and chopped
1 (19 oz can) black beans, drained and rinsed
Slice avocados in half lengthwise and remove seed. Spoon out avocado into a medium-size mixing bowl. Using a fork or potato masher, mash the avocado until smooth (you can also leave it a bit chunkier if desired.)
Add in garlic, salt, and lime juice. Stir to combine.
Serve with your favourite chips!