Our Favorite Guacamole

Published on January 17, 2015 | By |

- Prep Time
- 10 Minutes
- Yield
- 1 - 2 cups
- Difficulty Level

I came up with this recipe to sneak some more veggies into the picky little people when they were younger. It worked out so beautifully because not only do they love this, but everyone else does, too! Bonus!!! I make it without black pepper and cayenne pepper. Too spicy for our Ballerina. I added them for you!

*Black Olives

Fat Free, High Fiber, Low Fat, Sugar Free

Ingredients

2 medium avocados
1/2 cup drained and rinsed, canned kidney beans
1 t. sea salt
1/2 t. garlic powder or 1 clove fresh, minced garlic
1/2 t. ground coriander
1/2 t. ground cumin
1 t. fresh squeezed lemon juice
Pepper to taste
Cayenne pepper to taste if your kids will eat it!
1/2 can black olives*

Instructions

1. In a small chopper puree 2 avocados until smooth. Pour into small mixing bowl.
2. Drain and Rinse one can kidney beans. Add 1/2 cup beans to the chopper and puree till smooth. Add to the pureed avocados.
3. Add lemon juice and seasonings and mix thoroughly. Fold in black olives*.
4. Serve with chips or sliced cucumbers!