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.
- 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
- Mix together the red bell pepper, jicama, lime juice and cilantro then combine with the mashed avocado.
- Combine the above mix with the yellow corn and black beans.
- Garnish with a sprig of cilantro.
- Serve with crudités and/or tortilla chips.
Now… How’d ya like that?!?