- California Avocado Mediterranean Diet Recipes
- Chef Spotlight
- Recipe Demonstration Videos
- Guacamole Central
- California Avocados and Copper River Salmon
- Submit a Recipe
- My Recipes
- Entertainment Tips
- Too Hot Tamales
Browse Recipes
MEET THE GROWERS
Jim Lloyd Butler
John Lloyd-Butler Trusts
Oxnard, California
Jim Lloyd Butler was born and raised in Oxnard. He is a fifth-generation Californian and a true gentleman grower. His family estate home was purchased in the 1890s from Juan Sanchez. Jim has been in agriculture his whole life. He takes pride in the...
OAKLAND RAGIN' QUARTERBACK GUACAMOLE
Categories
- Guacamole & Dips,
- Promotions
This recipe is
- Vegan
-
Low in Sodium
Less than 140 mg of sodium per serving.
-
Low Fat
5% DV or less (10g of a 2,000 calorie diet).
-
Low Calorie
Less than 40 calories per serving.
-
Kid-Friendly
Kids can prepare.
-
Vegan
Vegan or total vegetarian diet includes only foods from plants: fruits, vegetables, beans, peas, grains, seeds, and nuts.
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission
Black beans, red onion and tomato make this a guacamole powerhouse.
Ingredients
-
2.000
2
ripe, Fresh California Avocados, seeded, peeled and coarsely mashed
-
1.000
1
Tbsp.
fresh lemon juice
-
2.000
2
cloves garlic, finely chopped
-
0.500
½
tsp.
salt
-
0.500
½
cup
black beans, rinsed and drained
-
3.000
3
Tbsp.
chopped red onion
-
3.000
3
Tbsp.
chopped tomato
-
1.000
1
or 2 pickled jalapeños, chopped
Instructions
- In medium bowl, combine avocados, lemon juice, garlic and salt.
- Stir in beans, onion, tomato and jalapeño.
Serving Suggestions:
Serve with tortilla chips.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
Nutrition information per serving
Nutrition Information Per Serving: Calories 180; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 400 mg; Potassium 473 mg; Total Carbohydrates 14 g; Dietary Fiber 8 g; Total Sugars 1 g; Protein 4 g; Vitamin A 165 IU; Vitamin C 12 mg; Calcium 28 mg; Iron 1 mg; Vitamin D 0 IU; Folate 81 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 4%; Vitamin C 20%; Calcium 2%; Iron 8%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.







No one has commented on this page yet.
You can't post comments until you have logged in. Please login by clicking here.