Corn and Beans with Guacamole

Ingredients

• Beans1/2 cup (100 g)
• Corn1/2 unidad (125 g)
• Lettuce1/2 cup (18 g)
• Corn Tortilla1/2 medium (15 g)
• Avocado1/4 count (60 g)
• Tomato1/4 count (33 g)
• Red Onion1/4 count (38 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

3. 3

   Step 3

   Separately, make the guacamole. Peel the avocado, cut into chunks and mash with a fork.

4. 4

   Step 4

   Chop the tomato and the rest of the onion. If you wish, you can wash the onion with water and salt to reduce the bitterness.

5. 5

   Step 5

   Mix the avocado with some of the onion and tomato. Season with salt and pepper, lime juice and add cilantro and jalapeno as desired.

6. 6

   Step 6

   You can replace the red onion with scallion.

7. 7

   Step 7

   Cut the tortilla into strips and toast on both sides in a pan for one minute. You can also use an oven or air fryer to toast the tortilla.

8. 8

   Step 8

   In a bowl place the corn mix with beans, the remaining onion, tomato and lettuce leaves. Serve with guacamole and tortilla chips.

9. 9

   Step 9

   If desired, you can season with extra lime juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Corn and Beans with Guacamole can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.