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Kept chunky and rustic with red or black beans and chopped herbs, guacamole can be a bright salad packed with good fats and protein. High-quality beans are an economical way to feed more people. This is a crowd-pleaser that you can make last-minute and serve at room temperature.
– 3 ripe avocados, diced large
– ¼ cup finely diced red onion
– ¼ cup chopped fresh cilantro leaves
– 1 tablespoon diced jalapeño
– juice from half a lime, plus additional to taste
– 1 cup canned or cooked red kidney beans or black beans
– 1 teaspoon chili powder
– salt and pepper to taste
– ¼ cup thinly sliced onion, sautéed until crisp
– 1 ear of fresh sweet corn
– 1 small tomato, diced
– 1 tablespoon extra-virgin olive oil to drizzle
– crumbled fresh milk cheese: farmer cheese, queso fresco, or feta (optional)
In a medium-sized mixing bowl, combine the avocados, red onion, cilantro, jalapeño, and half the lime juice.
If you are using canned beans, drain and rinse them before folding into the guacamole. Mix in the chili powder, salt, and pepper, being careful not to crush the beans.
Taste and add more lime juice and salt and pepper, if needed. Sprinkle with any combination of toppers and serve immediately.
Republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim. Try more recipes at www.feedzonecookbook.com.
About Feed Zone Table
Science shows that we are who we eat with. Enjoying meals with friends and family makes as much difference to our well-being as people—and our performance as athletes—as the foods we choose. That’s the message of a new cookbook, Feed Zone Table: Family-Style Meals to Nourish Life and Sport, by chef Biju Thomas and Dr. Allen Lim, which is now available in bookstores, specialty retailers, and online. Preview the book at Feedzonecookbook.com.