The flavors of the Southwest blend nicely with SlimCados grown here. Instead of canned corn, you can use fresh corn kernels. This recipe comes from Brooks Tropicals.
Ingredients
- 1 SlimCado avocado (reserve 2 pieces for garnish)
- 1 15-oz can black beans, rinsed and drained
- 1 15-oz can sweet corn kernels, drained
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon pepper
- 1½ teaspoons cumin
- 2 teaspoons chili powder
- 3 tablespoons chopped cilantro
- ¼ cup balsamic vinegar (balsamic vinegar will turn guacamole light brown; use clear vinegar for a greener color)
- Blue corn chips
Instructions
Cut a SlimCado in half, discard the seed, and scoop out the flesh into a large bowl. Cut two small pieces to use as garnish. Add the remaining ingredients. Combine to a chunky texture. Layer plastic wrap on the surface of the guacamole and refrigerate for 2 hours. Serve with a couple of SlimCado slices on top. Makes 3 cups.
