The Ultimate Party Black Bean Guacamole
A crowd-pleasing, creamy guacamole that features a smart shortcut. By using a prepared base and adding fresh mix-ins like black beans and Roma tomatoes, you get a perfect dip every time without the stress of finding ripe avocados.
Ingredients
Base
- 1 package high-quality store-bought guacamole unflavored/plain preferred
Mix-ins
- 1 can black beans rinsed and dried
- 2 Roma tomatoes seeded and diced
- 1/2 red onion finely diced
- 1/4 cup fresh cilantro chopped, stems removed
- 2 cloves garlic finely minced
- 1 fresh lime juiced
- corn optional
- 1 jalapeno optional, seeded and finely diced
Instructions
- Prep the black beans: Rinse the canned black beans under cold running water for one minute until water runs clear. Pat completely dry with a paper towel.
- Dice the Roma tomato: Slice tomatoes in half, scoop out the watery seeds with a spoon, and dice the firm flesh into small pieces.
- Handle the onion and garlic: Dice the red onion as finely as possible and mince the garlic very finely to avoid aggressive raw chunks.
- Prep the jalapeno (if using): Slice lengthwise, remove all white membranes and seeds, and dice the green flesh into tiny pieces.
- Chop the cilantro: Rinse and pat dry. Chop the leaves only, discarding the thick, woody stems.
- Combine mix-ins: In a large mixing bowl, toss the beans, tomato, red onion, cilantro, garlic, lime juice, and optional corn/jalapeno until coated.
- Fold in the guacamole: Add the prepared guacamole and use a slow, scooping motion to gently fold everything together without mashing.
- Chill: Press plastic wrap directly onto the surface of the dip to prevent air gaps. Refrigerate for at least two hours to let flavors meld.
Notes
For the best results, use 'mise en place'—prepare and measure all your ingredients before you start mixing. To store leftovers, always keep plastic wrap pressed against the surface to keep it green.