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
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Cowboy Guacamole
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.
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
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 198Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 81mgCarbohydrates 17gFiber 9gSugar 2gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yay I'm so happy you loved it Anthony and a great idea!
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 !