Black Bean Guacamole

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

Serves: 4-6

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

Total Time: 1 hour 10 minutes (includes chilling time.)

Ingredients:

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

Directions:

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.

Add in onion, tomatoes, and most of the black beans, reserving some of the beans to decorate the top of the guacamole. Mix to combine.

Sprinkle remaining beans on top and cover with plastic wrap, making sure the wrap comes into direct contact with the guacamole. Set in refrigerator until chilled.

Serve with your favourite chips!