Sunday's in the summer are all about relaxing at the pool and what better way to spend the day than next to water with a fabulous bowl of guacamole and a cold margarita?  Guacamole is a fabulous way to get additional veggies and protein too!  I will often add red bell peppers to my guacamole for an additional boost of vitamin C ;)

Here is what you will need:

  • 2 ripe avocadoes
  • 1 ear of roasted corn
  • ½ cup of room temperature cooked black beans (avoid canned black beans)
  • ½ large white onion, finely chopped (completely optional - meaning I don't do this)   
  • 3 tablespoons chopped fresh cilantro
  • 1 ½ teaspoons coarse salt
  • 2 teaspoons coarse black pepper
  • 1-2 limes for fresh lime juice
  • Blue corn tortilla chips, for serving

We grow our own herbs to get the most flavor out of our cilantro, so I urge you to start yourself a little herb garden if you don't already have one.  You will be amazed by the difference in your dishes!

Roasting corn is uber simple - we simply shucked the corn and coated it with butter and garlic salt.  Place it over medium to high heat.  Keep rotating the corn to as desired doneness.  

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Cut the avocadoes into fours, remove the pits, and dice up the avocado (this helps avocado from getting mushy). 

Combine corn, beans, onion, cilantro, salt/pepper and lime juice in a bowl. Gently mix. Serve immediately, with chips.  Viola!

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