This fully loaded guacamole takes guacamole to a new level! Avocado is paired with black beans, jicama, corn, peppers, jalapeno, cilantro, and lime. Loads of flavor and texture in every bite!
Guacamole fans will also love my chipotle guacamole and corn guacamole clones.
I’ve made quite a lot of guacamole in my life, playing with the ingredients and adding a few things to make it interesting. Then one day a very long time ago I had this crazy idea to add everything at once.
It was a good idea.
This Fully Loaded Guacamole is a kind of mix between traditional guacamole and cowboy caviar. The result is an avocado dip packed with texture and flavor.
Ingredient Notes
- avocados – I like to use big Hass avocados for guacamole. Avocados are ripe and ready to eat when they yield to slight pressure. At this stage of maturity, they cut beautifully (see below) but still hold their shape. For best results, avoid using hard, underripe avocados or very soft, overripe avocados.
- Black beans – A can of black beans, lightly rinsed with cold water and drained well.
- Red pepper – Diced red peppers provide great taste and nice color contrast.
- Frozen Corn – Using frozen corn makes it easy to prepare and eliminates the need to boil the corn first. If using fresh sweetcorn, grill or quick cook to soften the corn a little. This makes a good amount and you can easily reduce the amount if you have fewer people to feed.
- Jicama – Jicama is very mild, slightly sweet and has the best crunch. Those crunchy root vegetables give this guacamole such an amazing texture! I also love it cut into sticks and dusted with tajin for a healthy snack.
- coriander – We love our cilantro in this house, but feel free to leave it out if you’re not a fan.
- jalapeno – Remove the ribs and seeds for a mild guacamole, or leave some seeds intact to heat it up a bit.
- lime and salt– The juice of a fresh lime and some salt.
The easiest way to cut an avocado
- disc – Cut the avocado in half, remove the stone and place the halves skin side down on a cutting board. Using the tip of a sharp paring knife, carefully slice the avocado into thick strips in one direction. Then turn the avocado and slice in a different direction, creating a cross-shaped pattern.
- scoop – To remove the diced avocado, run a spoon along the outer edge of the entire avocado, just inside the skin, and scoop the chopped avocado into the bowl.
How to make fully loaded guacamole
- Prepare the ingredients – Place the frozen corn in a fine-mesh colander and rinse with cold water, running hands through until thawed. Drain well and then rinse and drain the black beans. Chop and/or dice the remaining ingredients.
- Combine the ingredients – Place all the vegetables and beans in a large bowl, season with salt and squeeze the lime juice over them. Stir gently to mix.
This loaded guacamole has a chopped texture as opposed to the mashed texture of traditional guacamole. If you stir the mixture lightly, it will (mostly) keep its chopped shape. A little smoosh It’s okay.
storage tips
- Make Ahead – If you don’t want to serve the dip right away, press one or two of the avocado pits into the guacamole, then cover with plastic wrap and press the foil right into the bowl and over the top of the guacamole. This will ensure that less air gets to the surface and will prevent the avocado from turning brown like avocados do. I can’t remember where I learned that, but I swear. It works out!
- leftovers – You can also use the same method for storing leftovers. Squeezing a little fresh lime juice over the top of the dip can also help prevent browning. All chopped avocado recipes are best eaten within a day.
More cold dip recipes you’ll love
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Fully loaded guacamole
This fully loaded guacamole takes guacamole to a new level! Avocados combined with black beans, jicama, corn, peppers, jalapeno, cilantro and lime. Loads of flavor and texture in every bite!
Ingredients
- 3 large Hass avocados, chopped
- 14 ounce Can of black beans, rinsed and drained
- 1 Cup frozen candy corn, rinsed and drained
- ½ Cup diced red peppers
- ½ Cup peeled and diced jicama
- ½ Cup chopped coriander
- 1 jalapeno, Deseed and dice as desired
- Salt, taste good
- 1 lime, juiced
instructions
-
In a large bowl, combine the avocado, black beans, corn, peppers, jicama, cilantro, and jalapeno. Squeeze the lime juice over it and season with salt. Mix lightly and transfer to a serving plate.
Remarks
If you’re making it ahead of time, squeeze a few avocado pits into the mixture and cover with plastic wrap. Press the foil across the surface of the guacamole as you do so to prevent it from turning brown. Store in the fridge for a few hours before serving. Remove and discard the seeds before serving.
Nourishment
Calories: 150 kcal · Carbohydrates: 13 G · Protein: 2 G · Fat: 11 G · Saturated Fatty Acids: 1 G · Sodium: 7 mg · Potassium: 471 mg · Fiber: 6 G · Sugar: 1 G · Vitamin A: 490 IU · Vitamin C: 27.3 mg · Calcium: 12 mg · Iron: 0.7 mg
Nutritional information is automatically calculated using common ingredients and is an estimate, not a guarantee. Check your ingredient labels at home for more accurate results.
This post was originally published on April 30, 2013. It has been updated with new text and images.