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Pineapple-Black Bean Guacamole

Makes: 18 servings
Serving size: 2 tablespoons Yield: 2 1/3 cups total
Prep 15 mins Chill 2 hrs
Pineapple-Black Bean Guacamole
Ingredients
  • 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 jalapeno chile pepper, seeded and minced*
  • 2  tablespoons  finely chopped red onion
  • 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)
  •  Tortilla chips (optional)
Directions

1. 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.

From the Test Kitchen*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.
Nutrition Facts (Pineapple-Black Bean Guacamole)
  • Servings Per Recipe 18,
  • cal. (kcal) 42,
  • Fat, total (g) 3,
  • chol. (mg) 2,
  • sat. fat (g) 1,
  • carb. (g) 4,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 88,
  • Potassium (mg) 113,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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