Black Bean-Pineapple Guacamole

Last week, I promised to share the recipe for the Black Bean-Pineapple Guacamole that my mom and I made for our Memorial Day picnic.  Just thinking about it now makes me want to whip up a batch.  Is there anything better in the summer than some good guacamole with chips?  And this recipe is my favorite guac recipe that I've stumbled upon so far.  It's quick and easy and the addition of pineapple makes it nice and refreshing while the black beans give it some interesting texture and added protein.

Let's get to it.  For a big bowl that serves a crowd, you will need:

2 avocados
1/4 cup green or red salsa (we went with red)
1 tablespoon sour cream or Greek yogurt (we went with sour cream)
1/2 cup black beans, drained and rinsed
1/2 cup canned crushed pineapple, drained
3 tablespoons tomato, seeded and finely chopped
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1/4 teaspoon taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon cumin

*The original recipe also called for 1 jalapeno pepper chopped, 3 tablespoons white onion, chopped, and 2 tablespoons cilantro finely chopped, but we omitted the first two due to allergy issues, and we left out the cilantro because my mom doesn't like it.  It's times like these when I question if we're really related.

Grab a large bowl and peel and mash your avocados.  Then add the salsa and the sour cream/yogurt and mix it all together.

Next add all the rest of the ingredients (including the jalapeno, onion, and cilantro if you're using these).

Give it a good stir until everything is nicely blended.

 And you're done!  Easy-peasy, right?  It takes no time at all and now you've got a not-your-average dip with which to wow the crowd.  Just place some plastic wrap over it and pop it in the fridge for at least an hour so the flavors have time to percolate.

Invite some friends over, whip up a batch of margaritas, grab some tortilla chips, and dig in!

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