Confetti Guacamole Recipe

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Whenever I make this colorful guacamole for summer get-togethers, I'm sure to double the recipe because one batch just isn't enough!

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Confetti Guacamole Recipe

Prep/Total Time: 10 min.

Yield: 14 Servings

10 10

Ingredients

2 medium ripe California Avocados, peeled
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
1 medium tomato, peeled, seeded and diced
1/4 cup lemon juice
1 tablespoon chopped green onion
1 jalapeno pepper, seeded and chopped
1/2 to 1 teaspoon minced garlic
1/2 teaspoon salt
Corn or tortilla chips

Directions

In a large bowl, mash avocados. Gently stir in the corn, beans, tomato, lemon juice, onion, jalapeno, garlic and salt. Serve immediately with chips. Yield: 3-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1/4 cup) equals 72 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 123 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Confetti Guacamole in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p208

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota