Receta Black Bean and Sweet Corn Guacamole Dip
Ingredientes
- 1 vine-ripened tomato, seeded and chopped
- 1/2 cup crumbled Cotija cheese (could use feta or even shredded Monterey Jack)
- For the Black Bean Dip:
- 1-15oz can seasoned black beans, drained (OR 1 can black beans, drained and rinsed)
- 1/4 cup chopped onion or shallot
- 1/2 jalapeno, seeded and chopped
- 1 garlic clove, chopped
- 2 Tablespoons chopped cilantro
- juice of 1/2 lime
- 1/4 teaspoon cumin
- salt and pepper
- For the Sweet Corn Guacamole:
- 2 ripe avocados
- juice of 1/2 lime
- 1 garlic clove, microplaned or minced
- salt and pepper
- 3/4 cup frozen sweet corn, thawed (I like Bird’s Eye brand frozen sweet corn when out of season)
- 2 Tablespoons chopped cilantro
View Full Recipe at Iowa Girl Eats
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 149g | |
Recipe makes 6 servings | |
Calories 335 | |
Calories from Fat 70 | 21% |
Total Fat 7.83g | 10% |
Saturated Fat 1.25g | 5% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 8mg | 0% |
Potassium 1335mg | 38% |
Total Carbs 53.17g | 14% |
Dietary Fiber 14.4g | 48% |
Sugars 2.66g | 2% |
Protein 16.92g | 27% |