1 avacado
1 1/2 cups cooked kidney beans (15-ounce can, drained)
1/2 cup prepared Mexican-style red salsa
1 to 2 Tablespoons chopped fresh cilantro
salt and ground black pepper to taste (optional)
Halve the avacado lengthwise and gently twist the halve to separate from the pit. Make lengthwise and crosswise cuts about 1/2 inch apart in the flesh of each half. Scoop the avacado cubes out of the skins and into a serving bowl. Stir in the kidney beans, salsa, and cilantro. Add salt and pepper, if desired, and serve. Makes 2 cups. Total time: 10 minutes.
Tim's Notes: Love this recipe! Can be served as an appetizer, a side dish, or with cooked chicken. If you choose to use it as a dip, it looks fantastic with blue corn chips. I like to make this the night before, but I leave the avacadoes out, adding them the next day. You can also control the "heat" of this guacamole by buying mild, medium, or hot salsa. You can also double or triple this recipe to feed a crowd.
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