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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yields 3 cups. Serving size = 1/4 cup Ingredients:
1 cup(15 to 19 ounces) white kidney beans (cannellini), drained and rinsed |
1 oz lime juice |
1 jalapeño pepper , seeded |
1/2 cup fresh cilantro leaves |
1/4 cup(s) coarsely chopped sweet onion (such as vidalia or maui) |
1 salt |
1 ripe avocado, halved and pitted |
2 plum tomatoes |
Directions:
1. In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
2. In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.
3. With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
4. Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.
5. Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.
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