Republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim. Try more recipes at www.feedzonecookbook.com.
Kept chunky and rustic with red or black beans and chopped herbs, guacamole can be a bright salad packed with good fats and protein. High-quality beans are an economical way to feed more people. This is a crowd-pleaser that you can make last-minute and serve at room temperature.
- 3 ripe avocados, diced large
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro leaves
- 1 tablespoon diced jalapeño
- juice from half a lime, plus additional to taste
- 1 cup canned or cooked red kidney beans or black beans
- 1 teaspoon chili powder
- salt and pepper to taste
- ¼ cup thinly sliced onion, sautéed until crisp
- 1 ear of fresh sweet corn
- 1 small tomato, diced
- 1 tablespoon extra-virgin olive oil to drizzle
- crumbled fresh milk cheese: farmer cheese, queso fresco, or feta (optional)
In a medium-sized mixing bowl, combine the avocados, red onion, cilantro, jalapeño, and half the lime juice.
If you are using canned beans, drain and rinse them before folding into the guacamole. Mix in the chili powder, salt, and pepper, being careful not to crush the beans.
Taste and add more lime juice and salt and pepper, if needed. Sprinkle with any combination of toppers and serve immediately.