Black Bean and Corn Salsa & Perfect Guacamole

Two of my favorite appetizer recipes!

Black Bean and Corn Salsa & Perfect Guacamole Recipes #guacamole #blackbeanandcornsalsa #recipe #salsarecipe #guacrecipe #appetizers

Perfect Guacamole

Adapted from my book, 200 Best Panini Recipes

It was possibly in my late 30’s before I was introduced to guacamole…I know, I know…crazy right?  After that introduction, I was hooked and now incredibly selective on my guacamole and a true addict.  I literally crave guacamole, fresh salsa and chips!  I LOVE the flavors and consider this grouping one of my all-time favorites.  I enjoy making this creamy concoction, especially adding fresh ingredients and added creaminess of sour cream.  I know, not traditional whatsoever but I love the silky texture.  Not a fan?  Leave it out. Enjoy!! 

Perfect Guacamole Recipe #guacamole  #recipe #guacrecipe #appetizers

Perfect Guacamole

Author Chef Tiffany Blackmon

Ingredients

  • 2 Large Avocados, peeled and pitted
  • 1 Tbsp. Sour Cream
  • 3 Plum (Roma) Tomatoes, seeded and chopped
  • 2 Jalapeño Peppers, ribs and seeds removed, minced
  • 2 Cloves Garlic, minced
  • ¼ Cup Finely Chopped Red Onion
  • 1 Tbsp. Chopped Fresh Cilantro
  • 2 Tbsp. Freshly Squeezed Lime Juice

Instructions

  • In a large bowl, mash avocados.  Stir in sour cream.  Gently fold in tomatoes, jalapeños, garlic, onion, cilantro and lime juice.
  • Season to taste with salt and pepper.  Serve immediately.  

Notes

~Short on prep time, substitute 1/2cup (125mL) of your favorite salsa or fresh pico de gallo for the tomatoes, jalapeños, garlic, red onion and cilantro.
~I enjoy making and serving guacamole in a molcajete, the traditional Mexican version of a mortar and pestle.
~Substitute non-fat, plain Greek yogurt for the sour cream if preferred.  
~For added flavor, season to taste with chili powder, or cumin.
Perfect Guacamole Recipe #guacamole  #recipe #guacrecipe #appetizers

Black Bean and Corn Salsa

Adapted from my book, 200 Best Panini Recipes

This salsa is so fresh and so versatile!  Serve it as a salad, a dip or sandwiched between two flour tortillas, with a bit of Monterey Jack cheese, for the perfect quesadilla.

Black Bean and Corn Salsa #blackbeanandcornsalsa #recipe #salsarecipe #appetizers

Black Bean and Corn Salsa

Author Chef Tiffany Blackmon

Ingredients

  • 1 Tomato, seeded and diced
  • 1 Jalepeño Pepper, seeded and minced
  • 1 Can (14 oz.) Black Beans, drained and rinsed
  • 1 Cup Cooked Fresh or Frozen Corn Kernels, thawed if frozed
  • ¼ Cup Thinly Sliced Green Onion
  • ¼ Cup Chopped Fresh Cilantro
  • 1 Tbsp. Freshly Squeezed Lime Juice
  • Kosher Salt & Freshly Ground Black Pepper

Instructions

  • In a large bowl, combine tomato, jalapeno pepper, beans, corn, green onion and cilantro.  Add lime juice and toss to coat. 
  • Season to taste with salt and pepper.  Cover and refrigerate until chilled, about 1 hour.

Notes

~Store in an airtight container in the refrigerator for up to 5 days.
~For added spice, add 2 jalapeno peppers. 
~Roasted corn, cut right off the cob, will give this recipe a delicious, charred flavor

Pair the Black Bean and Corn Salsa and Perfect Guacamole with my Perfectly Skinny Margarita recipe and you have the perfect appetizer situation!


Black Bean and Corn Salsa & Perfect Guacamole Recipes #guacamole #blackbeanandcornsalsa #recipe #salsarecipe #guacrecipe #appetizers
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