Corn Guacamole Dip

Here lies a twist to guacamole.  This recipe offers a refreshing burst of flavor into one’s mouth.  The best part is that it is so easy to make!  It can be used as a side dish, part of an entree (could be used as a spread for a sandwich or burger), or as an appetizer.  I myself, used it as a prelude to dinnertime, and was an absolute success.  As an appetizer it was served with both crudités and tortilla chips.  As the health fanatic that I am – I opted for the celery which resulted in a fantastic crunch – satisfying my craving.  This dish is low in sodium which makes it ideal for those of you work are watching your sodium intake or looking for some new vegetarian dishes.

Bon appetite!


  • 3 avocados (mashed to a paste)
  • 1/2 red bell pepper, diced
  • 1/2 jicama, finely minced OR 1 large clove of garlic, finely minced
  • 4 teaspoons of fresh cilantro, finked minced
  • 2 whole scallions, finely minced
  • 1/2 can strained and rinsed yellow corn (labeled “no added salt”)
  • 1-2 teaspoons of lime juice (you decide – depending on your desire for some zest)
  • 1/4 can strained and rinsed black beans (labeled “low sodium”)
  • To taste: salt and pepper


  • Serving bowl
  • Serving spoon
  • Medium-sized plate
  • Cutting board
  • French knife

Preparation Steps:

  1. Mix together the red bell pepper, jicama, lime juice and cilantro then combine with the mashed avocado.
  2. Combine the above mix with the yellow corn and black beans.
  3. Garnish with a sprig of cilantro.
  4. Serve with crudités and/or tortilla chips.

Now… How’d ya like that?!?

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