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:
- 2 medium avocados, halved, seeded, and peeled
- 1/4 cup bottled green salsa (salsa verde)
- 1 tablespoon sour cream
- 1/2cup finely chopped fresh pineapple or canned crushed pineapple, drained
- 1/2 cup canned black beans, rinsed and drained
- 1 fresh jalapeno chile pepper, seeded and minced
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 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.