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Southwestern Guac
From Guac Off!, by Nathan Myers; photos by Jeremiah Webster

Colorful and tasty, this vibrant spin on guacamole also tastes amazing with fish, tacos, and quesadillas. Keep your avocado nice and chunky and fold gently with the other ingredients for the most aesthetic results.


2 large avocados, diced (about 2 cups)
Juice of 1 lime (about 2 tablespoons)
2 tablespoons canned corn, drained (or freshly cooked)
2 tablespoons canned black beans, drained
2 tablespoons chopped black olives
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped red onion
1 clove garlic, minced
Tortilla chips


In a medium bowl, combine the avocados and lime juice with a large fork. Mash together to form a chunky mixture. Fold in the corn, black beans, olives, cilantro, red onion, and garlic. Season to taste with salt and pepper and fold again lightly to form a vibrant guacamole. Serve immediately with tortilla chips.

Yield: Makes about 2-1/2 cups

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