Pineapple-Black Bean Guacamole
Recipe from the May 2013 Newsletter
Serves 18
Pineapple-Black Bean Guacamole
Prep time:
Yield: 18 servings
Serving size: 1
Ingredients:
Yield: 18 servings
Serving size: 1
2 medium avocados, halved, seeded, and peeled
1/4 cup bottled green salsa (salsa verde)
1 tablespoon sour cream
1/2 cup finely chopped fresh pineapple or canned crushed pineapple, drained
1/2 cup canned black beans, rinsed and drained
1 fresh jalapeño pepper, seeded and minced*
2 tablespoons finely chopped red onions
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup shredded Monterey Jack cheese
fresh cilantro (optional)
1 bag tortilla chip s (optional)
Directions:
In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.
*Tip: Because chile peppers contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash hands and nails well with soap and warm water.
Source: https://www.bhg.com/recipe/pineapple-black-bean-guacamole/
*Tip: Because chile peppers contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash hands and nails well with soap and warm water.
Source: https://www.bhg.com/recipe/pineapple-black-bean-guacamole/
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