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Brooks Tropicals
Brooks Tropicals
Side Dish


South by Southwest Guacamole

The flavors of the Southwest blend nicely with SlimCado®s grown in Southern Florida. Combining black beans, corn, and avocado seemed like a given for a great-tasting guacamole. Make it and you'll see that indeed it does.


1 SlimCado avocado (reserve 2 pieces for garnish)
1 (15 oz) black beans, rinsed and drained
1 (15 oz) can sweet corn kernels, drained
1 tsp salt
1/2 tsp sugar
1 tsp pepper
1 1/2 tsp cumin
2 tsp chili powder
3 tbs chopped cilantro
1/4 cup balsamic vinegar (option: use a clear vinegar)*
1 pkg blue corn chips

Yield: 3 cups
Prep time: 15 minutes, plus 2 hours of refrigeration time

*If you use balsamic vinegar, it will turn the guacamole to a light brown. You may prefer a "greener" color; if so, choose the clear vinegar option.

How to chop up a SlimCado


1. Cut a SlimCado in half, discard the seed, and scoop out the flesh into a large bowl. Cut two small pieces to use as garnish.
2. Add the remaining ingredients. Combine to a chunky texture.
3. Layer plastic wrap on the surface of the guacamole and refrigerate for 2 hours.
4. Serve with a couple of SlimCado slices on top.

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