Pineapple Black Bean Guacamole

15 Jun

Here in New York the April showers have well lingered on for a while and now in June, it has rained 4 days this week.  But, that hasn’t stopped New Yorkers from getting together for barbecues and cook-outs.  This past weekend, I had the pleasure of spending an afternoon at one such barbecue – corn, sausages, burgers, chicken, veggies, and lots of lemonade, beer, and appetizers….the list goes on.  Luckily, it didn’t rain and everyone had a blast. 

I made some pineapple black bean guacamole and homemade crackers and took it along – a huge success!  Friends wanted the recipe….hmmm, I told them the recipe was on the Better Homes and Gardens (BHG) website.  And by the way, I was selected as a BHG Recipe Insider a few months ago.  All it means is that BHG often sends me recipes to try out and write reviews and provide feedback – it so happened this guacamole was one such recipe. I give it a 5-star rating *****  I do not try out all recipes – only the easy and quick ones have been tried out so far. I have bookmarked some fabulous layer cakes which are truly special and fit for a grand occasion.  And, not always do I post the recipe because the dish has disappeared and without a single picture to share with the readers.  This picture was taken at the barbecue by a friend, and here I am sharing it with you all.

The BHG recipe was as follows:


  • medium avocados, halved, seeded, and peeled
  • 1/4 cup bottled green salsa (salsa verde)
  • tablespoon sour cream
  • 1/2cup finely chopped fresh pineapple or canned crushed pineapple, drained
  • 1/2 cup canned black beans, rinsed and drained
  • fresh jalapeno chile pepper, seeded and minced
  • tablespoons finely chopped red onion
  • tablespoons chopped fresh cilantro
  • tablespoon minced garlic
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 cup shredded Monterey jack cheese
  • Fresh cilantro (optional)
  • Tortilla chips (optional)


In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

I did make it again but substituted diced fresh mangoes for the pineapple and it was delicious.


Posted by on June 15, 2012 in Recipes, Vegetarian


Tags: , , , , , , , ,

2 responses to “Pineapple Black Bean Guacamole

  1. Madhu

    June 15, 2012 at 10:44 am

    Sounds great! Thanks Shaantz, I am always on the lookout for quick and easy recipes,

    • Shaanthz

      June 15, 2012 at 11:19 am

      Try this – you’ll like it. I forgot to mention that in the mango guacamole I added chilli powder instead of the green chilli and it was delicious.


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