Lighter Guacamole W/ Black Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Exchanged lima beans for black beans. 1 serving = 5 tablespoons Ingredients:
1 medium tomato (about 5 ounces), cored, seeded, and chopped fine (about 1 cup) |
1 cup black beans (about 5 ounces) |
1 avocado |
3 tablespoons fresh lime juice (from 2 limes) |
2 tablespoons reduced-fat mayonnaise |
1 table salt |
1/4 cup minced fresh cilantro |
1 jalapeno pepper |
1 tablespoon minced red onion or shallot |
1 clove garlic , minced |
1/2 teaspoon ground cumin |
1 ground black pepper |
Directions:
1. Place the tomato in a small colander set inside a bowl, and set aside to drain while preparing the rest of the guacamole.
2. Bring 4 cups of water to a boil in a small saucepan over high heat. Add the black beans and cook until tender, about 5 minutes. Drain the beans and rinse under cold water until cool. Pat the beans dry with paper towels.
3. Halve the avocado, remove the pit, and scoop out a quarter of the flesh. Puree a quarter of the avocado, black beans, lime juice, mayonnaise, and 1/2 teaspoon salt in a food processor until smooth, 1 to 1 1/2 minutes, stopping to scrape down the sides of the bowl as needed with a rubber spatula.
4. Cube the remaining three quarters of the avocado into 1/2-inch pieces and scrape into a medium bowl. Add the pureed black bean mixture, drained tomato, cilantro, jalapeno, onion, garlic, and cumin; stir gently to combine. Season to taste with salt and pepper. Transfer the guacamole to a serving bowl; cover with plastic wrap and let stand at room temperature until the flavors meld, about 1 hour. (The guacamole, covered with plastic wrap pressed flush against the surface of the dip, can be refrigerated for up to 1 day. Bring to room temperature and season with additional lime juice, salt, and pepper as needed before serving.)
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