Cowboy Guacamole is healthy and super versatile. Everybody needs a great go to recipe, this one is my favorite.
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.
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.
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.
Looking for more great summer recipes?
- Chicken Pepper Jack Cheese Taquitos
- Spicy Ranch Baked Chicken Wings
- Hawaiian BBQ Chicken Flatbread
- Garlic Roasted Tomato and Spinach Flatbread
- Loaded Taco Dip
- Bacon Jalapeno Cheese Ball
- 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
- 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