Pineapple and Black Bean Guacamole is not your ordinary guac!  Sweet, spicy, salty and oh so good.  Whip up a batch to celebrate Cinco de Mayo next week and say adios to plain guacamole and hola to a fiesta for your mouth!  

I am a huge fan of that sweet heat flavor.  I told you last week about how my son and I have been on an avocado kick lately.  They've been priced so well at the market these days too!  Since I had a bunch of avocados sitting on the counter, waiting to be eaten, I decided to make some guacamole.  I had a hankering for that sweet-salty-spicy flavor profile, and a can of crushed pineapple in the pantry and decided that combining the two would make a great dip.

After a quick search on the internet, I decided on the recipe I modeled this dip from.  I found it on Better Homes and Gardens.  I loved that this recipe also has black beans in it. The addition of the black beans not only gives this guac texture but it also stretches it out so you can use less avocados.  You will yield nearly 2 1/2 cups of guacamole, but only use two avocados.

Holy smokes was this guacamole outstanding!!  My son and I practically ate the entire bowl in one afternoon.  It is so addictive!  All the flavors really come through with each bite.

If you love avocados and are a fan of sweet heat, you've got to give this easy recipe a try!  I bet you'll have a hard time not licking the entire bowl clean in one sitting!

Pineapple and Black Bean Guacamole

By Renee's Kitchen Adventures

Sweet, spicy, salty and oh so good. Whip up a batch to celebrate Cinco de Mayo or for any occasion and say adios to plain guacamole and hola to a fiesta for your mouth!

Ingredients

• 2 medium avocados, halved, pitted, peeled and diced
• 1/4 cup of your favorite salsa verde (I used Frontera)
• 1/2 cup of crushed pineapple in 100% juice, drained
• 1/2 cup canned black beans, rinsed well and drained
• 1 fresh jalapeno pepper, seeded and fine diced
• 2 TBS red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tsp. garlic powder
• juice of half a lime (about 2 TBS)
• 1 TBS plain, Greek yogurt (non fat)
• 1/2 tsp. ground cumin
• salt, to taste

Instructions

1. Combine all ingredients in a medium bowl. Cover and refrigerate for at least one hour before serving to allow flavors to blend.
2. Before serving, garnish with more cilantro, if desired. Serve with crackers, tortilla chips or raw veggies.

Yield:  18 servings (2 1/2 cups)

Prep Time: 00 hrs. 10 mins.

Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 10 mins.
Tags: guacamole, avocado, appetizer, snack, pineapple, black beans, jalapeno, gluten free 

Servings - 18   Serving Size - about 2 TBS   Points Plus per Serving - 1 Point+ 
Calories - 44,   Total Fat - 3g,   Carb - 4.2g,   Protein - 0.9g,   Fiber - 1.7g

Slightly adapted from Better Homes and Gardens 

Printable Recipe 

Renee's notes: This recipe is going down as one of my all time favorites!  It's healthy, delicious and the lime, yogurt and pineapple keep the avocado from browning too quickly.   Just try not to eat it all at once like we did!  Serve it with raw veggies to help keep the calorie count low.  We had it with reduced fat tortilla chips, and even with those, the calories were still very respectable.  I'll be making this one again very soon! 

Calling all avocado lovers!
Check out these avocado recipes too!

Stuffed Veggie Pitas

Strawberry, Avocado and Spinach Salad with Lime Poppyseed Dressing

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