Iowa Girl Eats · by Kristin Porter
Black Bean and Sweet Corn Guacamole Dip
NUTRITION · PER SERVING20M COOK
CAL 17%·PRO 16%
CARBS 36G43% OF CAL
8G FIBER0G ADDED0G INTRINSIC25G OTHER3G TOTAL SUGAR
FAT 17G47% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and healthy appetizer dip combining black beans, corn, avocado, and spices with a chunky guacamole base. Bright, zesty, and perfect for parties with tortilla chips.
startermexicanbeans⚙️ food processorgluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 vine-ripened tomato (seeded then chopped)
- 1/2 cup crumbled Cotija cheese (could use crumbled feta or shredded Monterey Jack)
- For serving: tortilla chips and crudite
- 15 oz can seasoned black beans (drained)
- 1/2 small red onion (roughly chopped)
- 1/2 - 1 jalapeno (seeds and ribs removed then roughly chopped)
- 1 clove garlic (roughly chopped)
- 2 Tablespoons chopped cilantro
- 1/2 lime (juice)
- 1/4 teaspoon cumin
- salt and pepper
- 2 avocados
- 1/2 lime
- 1 clove garlic (pressed or minced)
- 3/4 cup fresh or frozen sweet corn (thawed if frozen)
At a glance
PER SERVING · TIME 20M
CAL 17%·PRO 16%
CARBS 36G43% OF CAL
8G FIBER0G ADDED0G INTRINSIC25G OTHER3G TOTAL SUGAR
FAT 17G47% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 787mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 556mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.