Name: Black Bean + Corn Guacamole Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mexican
Ingredients: 2 avocados; 1/2 cup canned black beans, drained and rinsed; 1/2 cup frozen corn kernels, thawed; 1/2 lime, juiced; 2 tbsp cilantro, chopped; 1/2 jalapeño, diced; 1/4 tsp cumin; Salt to taste; 1/4 tsp red pepper flakes (optional)

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Introduction

This Black Bean and Corn Guacamole is a fresh and flavorful twist on the classic recipe. Combining creamy avocados with hearty black beans and sweet corn creates a satisfying dip perfect for any gathering. Ready in just five minutes, it’s an easy crowd-pleaser.

A white square bowl filled with a colorful mix of black beans, yellow corn, and chopped green herbs, with a slightly chunky and fresh texture. On one corner of the bowl, two large, round, pale yellow corn chips lean against the side. The bowl sits on a white marbled surface, highlighting the vibrant colors of the beans and corn. The dish looks fresh and layered with black beans mostly on the top, mixed throughout with bright yellow corn and green cilantro leaves scattered evenly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 avocados
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 lime, juiced
2 tbsp. cilantro, chopped
1/2 jalapeño, diced
1/4 tsp. cumin
Salt to taste
1/4 tsp. red pepper flakes (optional)

Instructions

Step 1: Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and break it apart with a fork until mostly smooth but still a bit chunky.
Step 2: Add the black beans, thawed corn, lime juice, chopped cilantro, diced jalapeño, cumin, salt, and red pepper flakes (if using) to the bowl. Stir gently to combine all ingredients evenly.
Step 3: Taste and adjust seasoning if needed, then serve immediately with tortilla chips.

Tips & Variations

For extra creaminess, mash one avocado thoroughly before mixing in the rest of the ingredients.
Swap frozen corn for fresh roasted corn for a smoky flavor boost.
Add diced tomatoes or red onion for more texture and color.
If you prefer less heat, remove the seeds from the jalapeño before dicing.

Storage

This guacamole is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day. To prevent browning, press plastic wrap directly onto the surface before sealing. Stir gently before serving and enjoy chilled or at room temperature.

How to Serve

A white bowl sits on a white marbled surface, filled with three distinct layers of dip. The bottom layer is a thick, green guacamole spread evenly across the bowl. On top of this, there are two sections: one with small black beans grouped together and another with bright yellow corn kernels placed closely next to the beans. Around the bowl, there are round yellow corn tortilla chips arranged neatly, framing the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this guacamole ahead of time?

You can prepare it a few hours in advance and refrigerate it, but it’s best enjoyed the same day to keep the avocado fresh and vibrant.

What can I serve with this guacamole besides tortilla chips?

This guacamole pairs well with fresh veggie sticks, pita bread, tacos, or as a topping for grilled chicken or fish.