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Cowboy Guacamole

ByWendie Posted on Updated on
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Cowboy Guacamole is healthy and super versatile. Everybody needs a great go to recipe, this one is my favorite.

Cowboy guacamole in a white bowl with sliced limes on top. A side of chips and some limes and avocados on the side.This Cowboy Guacamole is a fun variation.  A simple and delicious dip, that's loaded with fresh ingredients and a twist on the typical Cowboy Caviar that my family loves. We make this for Super Bowl Sunday every year. We also enjoy is during the warm summer months as a creamy appetizer alongside my Marinated Four Bean Salad.

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Four process photos. First one, 4 avocados and three cut in half. Second one, peeled avocados in a clear bowl. Third one, avocados being mashed with a fork. Fourth one, corn, beans, tomatoes, jalapenos, cilanto, lime juice and salt mixed in.Tips for making Cowboy Guacamole:

  • Choose ripe avocados that are dark green and have just a little give. If you have some that are not quite ripe just put them in a brown paper bag or dark place and they will ripen in a day or two.
  • Always drain your black beans or your guacamole will have a brown hue mixed up.
  • Guacamole can't really be made too far in advance. Once it starts to get exposed to air it will turn brown.

Guacamole in a white bowl with a tortilla chip scooping some out.I wasn't a fan of avocados as a kid, but I guess my taste buds have changed over the years because I can't get enough of them now. Guacamole is such a healthy addition to any meal, and it's great on burgers, burritos, tacos, and even scrambled eggs.

Guacamole on a tortillsa chip laying next to a white bowl full of guacamole.Looking for more great summer recipes?

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Guacamole in a white bowl with a tortilla chip scooping some out.

Cowboy Guacamole

4.47 from 13 votes
Written By: Wendie
Cowboy guacamole is a fantastic twist on the original. It's creamy and delicious, serve it as an appetizer, or garnish you favorite protein with it.
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 198
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Ingredients
  

  • 4 large avocados
  • 1/2 cup black beans drained
  • 1/2 cup corn
  • 1/2 cup red onion diced
  • 1/2 cup tomatoes seeded and diced
  • 1 jalapeno finely diced
  • 2 limes juiced
  • 1/8 cup chopped cilantro
  • 1/2 teaspoon garlic powder
  • salt to taste

Instructions
 

  • Cut avocados in half, discard the seed, and scoop the avocados out of their skin and into a large bowl.
  • Smash up the avocados and lime juice with a potato masher or fork until your desired consistency
  • Fold in all the other ingredients. Add salt to taste
  • Serve with chips

Video

Nutrition

Serving: 1gCalories: 198kcalCarbohydrates: 17gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 81mgFiber: 9gSugar: 2g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Appetizer
Cuisine Mexican
4.47 from 13 votes (13 ratings without comment)

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2 Comments

  2. I'm on my second batch ! doing one avocado at a time. I love fresh cilantro , but it's wasteful for me , I used Goya recaito instead (and skipped the lime juice) ! Bought 1 small can of corn and 1 small can of black beans , used canned "fire roast tomatoes" ! Gives me enough for three batches . Very good ! PS I'm not cheap or lazy I just hate wasting food ! Thanks for the recipe !